Keto Spinach And Feta Egg Bake Recipe

Name: Keto Spinach and Feta Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 ltr Figaro Extra Light Olive Oil; 500 ml Oleev Extra Light Olive Oil; 250 g Premium Sambhar Onion; 125 g White Shimeji Mushroom (Anabe); 200 g Mooz Formaggio Feta Cheese; 1 pc (200 g) Milky Mist Plain Curd Cup; 100 g Kale Leaf; 16 g Orika Oregano; 1 kg Akar Powder Salt; 100 g Catch Sprinklers - Black Pepper Powder

Fusion cuisine

About this recipe

This keto-friendly spinach and feta egg bake is a delicious and satisfying dinner option. Packed with fresh vegetables, creamy cheeses, and protein-rich eggs, it's perfect for those seeking a low-carb, vegetarian meal.

Ingredients

2 ltr Figaro Extra Light Olive Oil
500 ml Oleev Extra Light Olive Oil
250 g Premium Sambhar Onion
125 g White Shimeji Mushroom (Anabe)
200 g Mooz Formaggio Feta Cheese
1 pc (200 g) Milky Mist Plain Curd Cup
100 g Kale Leaf
16 g Orika Oregano
1 kg Akar Powder Salt
100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 diced onion and sauté until translucent, about 3-4 minutes.
3. Add 1/2 cup of sliced fresh mushrooms to the skillet and cook for another 2-3 minutes until softened.
4. Add 12 cups of chopped kale to the skillet and sauté until just wilted, about 3-4 minutes. Remove from heat and set aside.
5. Grease a 9-inch square casserole dish with 1 teaspoon of olive oil or cooking spray.
6. In a large bowl, mix 3/4 cup of crumbled feta cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the cooked kale mixture.
7. Spread the mixture evenly into the prepared casserole dish.
8. Bake in the preheated oven for approximately 30 minutes, or until the center is set and the top is golden.
9. Let the dish cool for about 5 minutes before cutting. Serve with a side of plain yogurt, optionally mixed with a pinch of dried oregano for added flavor.