Ingredients
2 Tablespoons Olive Oil
4 cups Fresh Baby Spinach
8 Eggs
3/4 cups Unsweetened Almond Milk
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Garlic Powder
6 ounces, weight Crumbled Feta Cheese
Method
Sources
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Individual cups for perfectly shaped poached eggs
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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Preheat oven to 350°F. Lightly spray a 9-inch round cake pan with non-stick cooking spray. Set aside. In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted. Season with salt and pepper, if desired. In a large bowl, whisk eggs, almond milk, salt, pepper, and garlic powder. Fold in cooked spinach and feta cheese. Pour mixture into prepared pan. Bake for 32-25 minutes, or until firm and toothpick inserted in middle comes out clean. Remove from oven and let cool for 5 minutes. Serve immediately. Enjoy!