Go Back
A golden-baked GF spinach feta omelette casserole

GF Spinach Feta Omelette Bake

A simple and delicious gluten-free omelette bake with fresh spinach, creamy feta, and soft fluffy eggs. Perfect for breakfast, brunch, or a light dinner. Easy to make, healthy, and full of bright Greek-inspired flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Greek-inspired
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup milk any type
  • 2 cups fresh spinach chopped
  • 1 cup crumbled feta
  • ½ cup diced onion
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
Optional: pinch of nutmeg or 1 teaspoon chopped fresh dill

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with olive oil.
  2. In a small skillet, heat olive oil over medium heat. Add onion and garlic, cook for 3–4 minutes until soft and fragrant.
  3. Add chopped spinach to the skillet. Cook for 1–2 minutes until wilted. Remove from heat.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper.
  5. Stir in the sautéed spinach and onions. Fold in the crumbled feta.
  6. Pour the mixture into the prepared baking dish.
  7. Bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
  8. Let cool slightly, then cut into squares and serve warm.

Notes

  • For best results, use fresh spinach instead of frozen.
  • You can add extra vegetables like red peppers or cherry tomatoes.
  • Leftovers keep well in the fridge for 2–3 days and reheat easily.
  • Optional toppings: sprinkle fresh herbs like dill, parsley, or chives before serving.