About this recipe
A savoury vegetable and egg bake with mushrooms, peppers, spinach and crumbled feta, offering a soft, custardy texture with earthy flavours. Ideal for weekend brunch or a light vegetarian lunch throughout the…
Prep
5m
Cook
30m
Rest
5m
Serves
Rating
—
Total time · 35m
Ingredients
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1 tbsp Extra virgin olive oil
0.5 Onion — diced
1 cup Mushrooms — sliced
1 Red bell pepper — diced
3 cups Spinach
8 Eggs
0.5 cup Low-fat milk
0.5 cup Feta cheese — crumbled
0.5 cup Cherry tomatoes — halved
1 tsp Dried oregano
Salt — to taste
Pepper — to taste
Instructions
Step by step
- 1
Preheat oven to 190°C / 375°F. Sauté onion, mushrooms, and bell pepper in olive oil . Add spinach until wilted.
- 2
Whisk eggs, milk, oregano, salt, and pepper.
- 3
Spread vegetables in baking dish. Pour egg mixture over. Top with feta and tomatoes.
- 4
Bake 25- until set and golden.
- 5
Let cool , then slice and serve.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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How this recipe has changed
Edit on 2026-08-24
Edited 8/24/2026, 3:57:41 PM
