Spinach, Mushroom and Feta Egg Bake

Spinach & Egg Bake: The Ultimate Salad Hack

If you’ve ever stared at a bag of spinach in your fridge and thought, “how do I eat this before it turns into a soggy mess” then this recipe is your new best friend. It’s a sneaky, and delicious way to pack in your greens—without even touching a salad bowl. Perfect for those mornings when time isn’t on your side, this dish comes together so quickly you’ll wonder why you didn’t try it sooner. Whether you’re rushing to work or just craving something warm and nourishing, this is your go-to.

Serves: 1
Prep Time: 5 minutes
Bake Time: 20 minutes

Ingredients:

• 3 tsp olive oil

• 3 cups fresh spinach

• 1 cup mushrooms

• 2  free range eggs

• 1 ounce feta cheese

• Salt & pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Heat 2 teaspoons of olive oil in a skillet over medium heat. Sauté spinach and mushrooms until spinach is wilted, about 2 minutes.

3. Lightly grease a small baking dish with the remaining teaspoon of olive oil.

4. Layer the sautéed spinach and mushrooms at the bottom of the dish. 

5. Create a small well in the spinach and crack the egg into it.

6. Top with crumbled feta cheese

7. Bake for 20 minutes or until the egg is cooked to your liking.

8. Serve immediately and enjoy!