I’ve made no secret that I don’t particularly enjoy breakfasts and never make much of a fuss over the first meal of my day; I’m usually happy with a couple of Wheetabix and a splash of skimmed. This last week while we’ve been off work and tearing apart what was the kitchen I fancied a more substantial breakfast but still needed something quick. This egg bake fitted the bill perfectly; although it takes a little while to bake, for the next few days you’re all sorted provided you don’t eat it all at once!
I think eggs make a great breakfast – they’re simple, tasty and nutritious and you can dress them up in all sorts of guises. I also like the idea of squeezing in a few of my five a day; in this case iron-packed spinach and sweet, colourful peppers. Fresh from the oven the eggs still had a bit of a wobble in the middle and the feta had melted into gooey pockets, delicious spooned onto a toasted tortilla and topped with a shot of spicy salsa and certainly not your run of the mill cooked breakfast!
Leftover bake was still good two days later and made a quick and easy breakfast and indeed lunch. Most days I went for the tortilla/salsa combo but it was also yummy sandwiched between two slice of granary toast or with a light salad. Made with low-fat creme fraiche or even just a bit of milk I think this is probably a pretty healthy dish providing plenty of protein, iron and vitamins and it kept me full until lunch even when I was doing some pretty full-on DIY. To top off my balanced meal I like to have this with a tall glass of orange juice on the side (along with my habitual mug of tea).
Spinach and feta egg bake
- 1 tbsp olive oil
- 2 peppers, sliced
- 140g baby spinach
- 200g feta
- 4 spring onions, chopped
- 8 large eggs
- 100g low-fat creme fraiche
- salt and pepper
Preheat the oven to 180°C and grease a 20 x 30cm baking dish.
Heat the oil in a large frying pan over a medium heat. Cook the peppers for 5 minutes until starting to soften then add the spinach. Cover and cook until the spinach has wilted. Spread the vegetables over the base of the baking dish.
Crumble the feta over the vegetables.
In a jug beat the eggs, creme fraiche and spring onions. Add a little salt and plenty of black pepper. Pour the eggs over the veggies and bake for 25–30 minutes until the eggs are set and the top is just going golden. My bake took a tad over 30 minutes but my eggs were cold from the fridge.
Allow to stand for 5–10 minutes before serving.