You had me at Brunch ☀️
Baked Greek Omelette with Feta, Spinach, Dill and Kalamata Olives.... a perfect Brunch idea to feed a crowd
1 tablespoon olive oil, plus more for the baking dish
1/2 medium yellow onion, diced
1/2 medium red bell pepper, cored, seeded, and diced
1 1/2 teaspoons kosher salt, divided
6 ounces baby spinach (about 6 cups packed), or 8 ounces frozen spinach, thawed, drained, and pressed well to remove liquid
2 cloves garlic, minced
2 tablespoons chopped fresh dill
12 large eggs
2 cups whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup crumbled feta cheese
1/2 cup sliced kalamata olives *
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and garlic, and toss until wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.
Place the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl and whisk until the eggs are completely broken up and incorporated. Pour over the spinach mixture in the baking dish. Sprinkle with Olives and the feta.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, 40 to 45 minutes. Let cool for 5 minutes before slicing.
Thanks to the @thekitchn for recipe inspo! 😘👌
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