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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
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Add the chopped spinach and cook until wilted, around 2–3 minutes. Remove from heat.
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In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined.
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Stir in the cooked spinach mixture, crumbled feta, and half of the mozzarella cheese.
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Pour the mixture into the prepared baking dish, spreading it out evenly.
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Sprinkle the remaining mozzarella cheese on top.
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Bake for 35–40 minutes, or until the casserole is set and the top is golden and bubbly.
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Let it cool for a few minutes before slicing and serving.
Variations & Tips:
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Add a pinch of red pepper flakes to the egg mixture for a subtle spicy kick.
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Swap spinach for kale or Swiss chard for a different but equally delicious flavor.
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For a heartier dish, toss in cooked and crumbled bacon or sausage.
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Make sure your ingredients are gluten-free if you need a gluten-free breakfast option.
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This casserole is perfect for making ahead — just reheat when ready, saving you time on busy mornings or when entertaining guests.