Greek Omelet Bake

Prep Time
10 min
Cook Time
55 min
8 servings
Recipe by: The Beach House Kitchen

Filled with veggies and flavors of the Mediterranean!

Make This Recipe


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow onion, chopped
  • 2 teasp00n kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 5 cups baby spinach leaves, stems trimmed
  • 2 cloves garlic, finely chopped
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 8 Eggland's Best Eggs (large)
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoon Dijon mustard
  • 2 tablespoons fresh oregano leaves
  • 3/4 cup feta cheese crumbles


Preheat oven to 350 degrees F.

In a large skillet, heat olive oil and butter over medium heat until melted.

Add red pepper, onion, one teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 5 minutes, stirring often.

Add spinach and garlic cloves and cook until wilted.

Add tomatoes and Kalamata olives and continue to cook for 2 minutes. Remove from the heat.

Place the mixture evenly in the bottom of a 10-inch round baking dish (or similar size).

In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, one teaspoon salt, half a teaspoon pepper and oregano leaves until well combined.

Pour the egg mixture over the vegetable mixture.

Bake for 45 minutes, until lightly browned and a knife inserted in center comes out clean. Let cool for 5 minutes. Serve.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 182
Fat 14 g
Saturated Fat 6 g
Cholesterol 199 mg
Sodium 459 mg
Carbohydrates 6 g
Dietary Fiber 2 g
Protein 10 g