Spinach and Feta Egg Tortilla Bake
Overlapping flour tortillas form a crisp-edged crust for savory baked eggs, wilted spinach, tangy feta, and a little milk. This easy vegetarian breakfast or light dinner is ready in about 40 minutes.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 4 8-inch tortillas flour tortillas
- 1 tablespoon olive oil
- 10 ounces fresh spinach
- 1 clove garlic
- 6 eggs large eggs
- 0.5 cup whole milk
- 4 ounces feta cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the oven to 375°F (190°C). Lightly oil a 9-inch square baking dish. Arrange the tortillas in the dish, overlapping them so the bottom and sides are covered; leave the edges extending slightly above the rim. (about 5 min) — 375°F (190°C)
- Heat the remaining oil in a large skillet over medium heat. Add the spinach and minced garlic and cook for 2 to 3 minutes, tossing, until the spinach is wilted. Transfer it to a colander, cool briefly, and squeeze out as much liquid as possible. Roughly chop the spinach. (about 5 min) — Medium heat
- Whisk the eggs, milk, salt, and pepper in a bowl. Stir in the drained spinach and half of the feta. Pour the mixture into the tortilla-lined dish and sprinkle the remaining feta over the top. (about 3 min)
- Bake for 22 to 27 minutes, until the tortilla edges are lightly browned and the center is puffed and set with no liquid egg remaining. The center should reach at least 160°F (71°C) on an instant-read thermometer. (about 27 min) — 375°F (190°C)
- Rest for 5 minutes, then cut into wedges and serve warm. (about 5 min)