These Easy Spinach Feta Baked Omelets make a delicious and healthy breakfast that is perfect for busy mornings. Made with fresh spinach, shallots, eggs, feta cheese and a hint of oregano and garlic, this dish is protein packed and bursting with Mediterranean inspired flavor. The fact that they are zero WW Points makes these omelets a perfect meal to stay on track with healthy eating while not sacrificing flavor. Serve by itself, on an English muffin or in your favorite wrap. This quick, make-ahead breakfast is great for your weekly meal prep.
Egg bakes are the perfect meal prep!
There’s no better meal prep for breakfast or lunch than an egg bake: they are simple to prepare, easy to cook (pop it in the oven and let it do it’s thing!), and store really well in the fridge for a few days. They also freeze perfectly, if you don’t plan on eating the portions right away. I love stocking my freezer with portions of meal prepped breakfast or lunch ideas, so that on the weeks where I don’t have the time to cook from scratch, I have healthy options on hand. If you plan on freezing an egg bake, simply wrap individual serving sizes in plastic wrap or pop them into a freezer bag. To defrost, put a portion in the fridge overnight and then reheat in the morning. Or, simply microwave to defrost. Egg bakes reheat really well in the toaster oven, microwave, conventional oven, or air fryer! You can’t beat it.
What you’ll need to make Easy Spinach Feta Baked Omelets (Zero Points!)
- olive oil spray
- shallots
- fresh spinach
- eggs
- kosher salt
- oregano
- garlic powder
- feta
- I used this Fat Free Feta. If you use full or reduced fat cheese, adjust macros/points accordingly
Easy Spinach Feta Baked Omelets (Zero Points!)
To make these baked omelets, start by preheating your oven to 350F.
While the oven is preheating, slice the shallots and spray your frying pan with nonstick cooking spray. Add the shallots to the pan and cook for about 5 minutes or until they are tender. Once the shallots are tender, add the spinach leaves to the pan and cover with a lid to wilt the spinach. This will not take very long.
Spray the bottom of a baking dish with nonstick cooking spray. I like to use a 2.5 quart casserole dish such as a Pyrex or Corningware for this recipe. The size is perfect for 4 servings. Layer the spinach and shallot mixture on the bottom of the baking dish.
In a bowl, combine the eggs, salt oregano, garlic powder, and whisk thoroughly. You will want to make sure the eggs are beaten well and all ingredients are combined. Pour the egg mixture on top of the spinach and shallots then sprinkle with the feta cheese.
Bake at 350F for about 30 minutes or longer if needed until the eggs are set.
How to serve these omelets
These Easy Spinach Feta Baked omelets are great on their own with some fresh fruit and toast or served on an English Muffin. I think the best way to serve it is in your favorite tortilla or wrap. It’s like a veggie breakfast burrito. Delicious!
You might also enjoy these similar breakfast recipes featuring spinach:
Lightened-Up Copycat Spinach, Feta and Egg White Wraps
Lightened-Up Spinach Artichoke Egg Bake
Light Caramelized Onion and Spinach Crustless Quiche
Easy Spinach Feta Baked Omelets
Equipment
- frying pan
- mixing bowl
- baking dish 2.5 qt casserole dish such as Pyrex or Corningware
Ingredients
- olive oil spray
- 2 shallots
- 5 oz fresh spinach
- 6 eggs
- ¾ tsp kosher salt
- ½ tsp oregano
- ½ tsp garlic powder
- ½ c fat free feta
Instructions
- Preheat oven to 350℉.
- Slice the shallots and spray the frying pan with nonstick cooking spray. Add the shallots and cook for about 5 minutes or until tender.
- Add the spinach leaves and cover with a lid to wilt.
- Spray the bottom of a baking dish with nonstick cooking spray. Layer the spinach and shallot mixture on the bottom of the dish.
- In a bowl, combine the eggs, salt, oregano, garlic powder, and whisk thoroughly.
- Pour the egg mixture on top of the spinach mixture; sprinkle with the feta cheese.
- Bake at 350℉ for about 30 minutes or until set.
Notes
Nutrition
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Very flavorful and great on a light English muffin. I added shredded Brussels sprouts because I had them on hand. My 11 year old rated it an 8/10!
Great flavor, comes together quick and easy. The best kind of recipe for meal prep.