Mediterranean Egg and Feta Casserole

A tender, fragrant and vibrant casserole with eggs and feta — an easy way to bring a Mediterranean breakfast or brunch to the table without spending hours in the kitchen. Roasted tomatoes, sweet bell pepper, spinach, and a generous crumble of feta create a juicy filling, while the spices add a sunlit, southern character.

Ingredients

• 6 large eggs
• 2 cups | 300 g cherry tomatoes (or grape tomatoes)
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 3 cloves garlic, minced
• 8 oz | 225 g feta cheese, crumbled
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1 cup | 30 g baby spinach
• Fresh chives, for serving

Step-by-Step Recipe

1. Preheat the oven to 375°F | 190°C. Grease an approximately 8×8 inch | 20×20 cm baking dish with 1 tbsp olive oil.
2. Toss the tomatoes, bell pepper, onion, and garlic with 2 tbsp olive oil, oregano, thyme, half the salt, and half the black pepper and red pepper flakes. Spread in the dish and bake for 10–12 minutes, until the vegetables soften slightly.
3. In a bowl, whisk the eggs with the remaining salt, black pepper, and red pepper flakes, then add 1 tbsp olive oil.
4. Remove the dish from the oven, add the spinach, and gently stir into the hot vegetables so it wilts slightly. Scatter over the crumbled feta.
5. Pour in the egg mixture and smooth the surface. Return the dish to the oven and bake for 18–22 minutes, until set in the center and lightly browned at the edges.
6. Let the casserole rest for 5 minutes. Finish with chopped chives and serve hot.

Serving and Storage

Serve with a light cucumber-and-herb salad or a slice of toasted bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 320°F | 160°C for 10–12 minutes, or in a covered skillet in portions.

Tips and Variations

• For a casserole that stays juicy without turning watery, pre-bake the vegetables as directed and use ripe but firm tomatoes.
• If you like more heat, increase the red pepper flakes or add a pinch of smoked paprika.
• Olives or capers add a brighter Mediterranean accent.
• Use feta packed in brine and pat it dry well before crumbling for a more concentrated flavor.
• Spinach can be swapped for baby arugula or Swiss chard; in season, thin zucchini slices also work well.

Nutritional Value

Item	Per serving
Calories	≈ 405 kcal
Protein	≈ 18 g
Fat	≈ 33 g
Carbohydrates	≈ 8 g
Fiber	≈ 2 g
Sugar	≈ 3 g
Sodium	≈ 1200 mg

FAQ

Can I make it without an oven, just on the stovetop?

Yes. Sauté the vegetables in a skillet, add the spinach and feta, pour in the beaten eggs, and cook covered over low heat for 10–12 minutes until set. If your stove has a broiler, you can brown the top for a minute.

What can I use instead of feta if I don’t have any?

Low-salt bryndza, mild goat cheese, or mozzarella in brine all work well. Adjust the salt to taste, depending on how salty the substitute is.

Can I prepare the dish ahead of time?

It’s best to roast and slice the vegetables in advance, then whisk the eggs just before baking. The finished casserole keeps for up to 3 days and reheats well before serving.