Mediterranean Egg Bake

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Head Chef
Oct 24, 2004

  • 2 tbs butter
  • 1 medium (1 cup) red bell pepper, chopped
  • 1 medium (1/2 cup) onion, chopped
  • 1 1 /2 cups fresh spinach leaves, washed, stems removed, torn
  • 1/2 cup milk
  • 8 eggs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 ounces (1/2 cup) feta cheese, crumbled
  • 1 medium (1 cup) tomato, coarsely chopped
  • 1 tablespoon finely chopped fresh basil leaves

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add bell pepper and onion. Cook over medium heat, stirring occasionally, until vegetables are softened (3 to 4 minutes). Stir in spinach. Continue cooking, stirring occasionally, until spinach is wilted (1 to 2 minutes).

Meanwhile, combine milk, eggs, garlic salt and pepper in medium bowl with wire whisk. Stir in cheese and cooked vegetables. Pour egg mixture into greased 9-inch pie pan. Bake for 30 to 35 minutes or until eggs are set in center and edges are lightly browned. Let stand 5 minutes.

Meanwhile, combine tomato and basil in small bowl. Spoon over top of egg bake.

To serve, cut into wedges.

Latest posts

Top Bottom