Baked Feta Eggs by @feelgoodfoodie

30 min
Easy

4 servings

🥑

30 ml

Avocado Oil Spray

🧀

230 g

Feta Cheese

🥚

12 large eggs

Eggs

🫒

2 tbsp

Extra Virgin Olive Oil

🧂

1.5 g

Salt

🌶️

0.6 g

Black Pepper

🌿

Fresh Mint Leaves

🫓

6 pitas

Pita Bread

Preparation Steps

  1. Step 1/12

    Preheat the oven to 400°F (200°C).

  2. Step 2/12

    Coat the 8 x 11-inch baking dish with avocado oil spray.

    🥑Avocado oil spray
    🍲8 x 11-inch baking dish

  3. Step 3/12

    Place the 8 oz block of feta cheese in the center of the prepared baking dish.

    🧀Feta cheese
    🍲8 x 11-inch baking dish

  4. Step 4/12

    Crack all 12 eggs into the baking dish around the feta cheese.

    🥚Eggs
    🧀Feta cheese
    🍲8 x 11-inch baking dish

  5. Step 5/12

    Drizzle 2 tbsp extra virgin olive oil over the feta and eggs.

    🫒Extra virgin olive oil
    🧀Feta cheese
    🥚Eggs
    🍲8 x 11-inch baking dish
    🥄Measuring spoons

  6. Step 6/12

    Season the eggs with 1/4 tsp salt.

    🧂Salt
    🥚Eggs
    🍲8 x 11-inch baking dish
    🥄Measuring spoons

  7. Step 7/12

    Season the feta and eggs with 1/4 tsp black pepper.

    🌶️Black pepper
    🧀Feta cheese
    🥚Eggs
    🍲8 x 11-inch baking dish
    🥄Measuring spoons

  8. Step 8/12

    Bake for 18 to 22 minutes, until the feta has melted and the egg whites around the edges are set.

    🧀Feta cheese
    🥚Eggs
    🍲8 x 11-inch baking dish

  9. Step 9/12

    Use a fork to scramble the baked feta and eggs together until creamy and fluffy.

    🧀Feta cheese
    🥚Eggs
    🍲8 x 11-inch baking dish
    🍴Fork

  10. Step 10/12

    Let the residual heat finish any slightly wet egg whites.

    🥚Eggs
    🍲8 x 11-inch baking dish

  11. Step 11/12

    Serve the baked feta scrambled eggs with fresh mint leaves.

    🌿Fresh mint leaves

  12. Step 12/12

    Scoop the eggs into pita bread to make sandwiches, if desired.

    🫓Pita bread
    🌿Fresh mint leaves
    🍴Fork

Composition

Ingredients

Types

Oil, Dairy, Eggs, Seasoning, Herbs, Bread

Ingredients

Avocado oil spray, Feta cheese, Eggs, Extra virgin olive oil, Salt, Black pepper, Fresh mint leaves, Pita bread

Allergens

Milk, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Low carbohydrate, Ketogenic, Gluten-free without pita bread

Calories

355 kcal

Macro nutrients

Protein: 21g, Fat: 27g, Saturated fat: 10g, Carbohydrates: 3g, Fiber: 0g, Sugar: 2g, Cholesterol: 430mg

Nutritional Information

Minerals

Calcium: 310mg, Iron: 2.2mg, Sodium: 680mg, Potassium: 180mg, Phosphorus: 380mg

Vitamins

Vitamin A: 230mcg RAE, Vitamin D: 2.4mcg, Vitamin B12: 1.6mcg, Folate: 55mcg DFE, Vitamin K: 8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

8 x 11-inch baking dish, Fork, Measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Breakfast, Brunch, Main Course, Sandwich Filling

Occasions

Breakfast, Brunch, Weekday Meal, Meal Prep, Family Breakfast

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Fluffy, Soft, Tender

Flavors

Salty, Tangy, Savory, Herbal, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)