Spinach and Feta Baked Eggs

Spinach and Feta Baked Eggs ingredients

• 1 tbsp olive oil
• 5 oz baby spinach
• 1 clove garlic, minced
• 4 large eggs
• 2 tbsp milk (any kind)
• 1/4 cup feta cheese, crumbled
• 1/4 tsp salt
• 1/8 tsp black pepper
• pinch red pepper flakes

How to make Spinach and Feta Baked Eggs

1. Preheat your oven to 375°F (190°C). Lightly grease two 6-ounce ramekins or oven-safe bowls with a little olive oil to prevent sticking.
2. Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat. Add the 5 ounces of baby spinach and cook, stirring occasionally, until the spinach has completely wilted, about 3-4 minutes.
3. Stir in the 1 minced garlic clove and cook for another 30 seconds until fragrant, being careful not to burn the garlic. Remove the skillet from the heat.
4. In a separate small bowl, whisk together the 4 large eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and slightly frothy.
5. Divide the cooked spinach mixture evenly between the two prepared ramekins. Sprinkle 1/4 cup of crumbled feta cheese over the spinach in each ramekin.
6. Carefully pour the whisked egg mixture over the spinach and feta in each ramekin, making sure the ingredients are evenly distributed.
7. Bake in the preheated oven for 15-18 minutes, or until the eggs are set in the center and lightly puffed. The edges should be golden brown.
8. Carefully remove the ramekins from the oven. Let them rest for 2-3 minutes before serving. Optionally, sprinkle with a pinch of red pepper flakes before eating.

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