Savory Zucchini Feta Egg Bake
This savory zucchini feta egg bake is a nourishing blend of fresh baby spinach, sautéed onions, and tender broccoli, all harmoniously combined with creamy ricotta and tangy feta. Infused with aromatic spices, each bite delivers a comforting flavor sensation. Perfect for brunch or a quick weeknight dinner, it's a vibrant dish that's as wholesome as it is delicious!
ingredients
- 2 medium zucchinis, grated
- 1 cup ricotta cheese
- 4 large eggs
- 1 cup baby spinach, chopped
- 1 cup broccoli florets, steamed and chopped
- 1 small onion, diced
- 1/2 cup feta cheese, crumbled
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
- 3.
Add the grated zucchini to the skillet and cook for another 5 minutes, allowing excess moisture to evaporate.
- 4.
In a large mixing bowl, combine the ricotta cheese, eggs, garlic powder, paprika, salt, and pepper, whisking until smooth.
- 5.
Stir in the chopped baby spinach, broccoli, sautéed zucchini, and onion mixture, mixing well.
- 6.
Gently fold in the crumbled feta cheese, ensuring even distribution.
- 7.
Pour the mixture into a greased baking dish, spreading it evenly.
- 8.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is slightly golden.
- 9.
Let cool for a few minutes before slicing and serving warm.
Releated Recipes
