Ingredients
10 large eggs
2 cups fresh spinach (or 10 oz frozen, thawed)
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup crumbled feta cheese
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Sauté garlic for 1 minute, then add spinach and cook until wilted (3-4 mins)
Stir in artichokes, oregano, salt, pepper, and red pepper flakes
Sprinkle feta cheese over the vegetables
Create 10 small wells in the mixture with a spoon and crack one egg into each well
Gently transfer skillet to oven and bake 18-20 minutes until eggs are set
Let rest 5 minutes before serving
Notes
For best results, use fresh spinach if available
Can be served with warm bread or pita
Optional: Top with fresh dill or parsley before serving
Store leftovers in an airtight container in the fridge for up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Mediterranean
Nutrition
- Serving Size: 1 serving (3 eggs)
- Calories: 240
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg