Vegetarian Keto Recipes: Spinach Feta Egg Bake

• One pan handles the vegetable sauté and bake, limiting equipment and keeping the sequence easy. Use an ovenproof skillet, or transfer vegetables to a lightly oiled baking dish before adding eggs.
• Spinach, mushrooms, and scallions bring texture and flavor while feta adds saltiness without another sauce. Cook mushrooms until their released liquid has mostly evaporated because a wet base makes finished slices less tidy.
• Use baked wedges as a flexible meal component rather than a bread or pasta replica. Their firm structure makes portioning straightforward after a short rest.

• 1 tablespoon olive oil (14 g)
• 8 ounces cremini mushrooms, sliced (227 g)
• 3 scallions, thinly sliced (45 g)
• 2 garlic cloves, minced (6 g)
• 5 ounces baby spinach (142 g)
• 6 large eggs (300 g)
• 1/3 cup heavy cream (80 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon black pepper (1 g)
• 1/4 teaspoon fine salt (1 g)
• 4 ounces block feta cheese, crumbled (113 g)
• 1 tablespoon chopped fresh dill, optional, for serving (4 g)

Ingredient notes

• Large eggs create the structure, so whisk them with cream before they meet the vegetables. A few streaks are fine, but an even mixture distributes feta and seasoning more consistently. If the eggs are notably small, use seven rather than six to give the skillet enough volume.
• Cremini mushrooms bring an earthy note and should be sliced evenly for even cooking. Keep the pan uncovered and stir occasionally until their liquid is nearly gone. White button mushrooms work too, with a milder flavor and similar texture.
• Use fresh baby spinach rather than frozen spinach for the most direct method. Add it in handfuls after the mushrooms have cooked down, turning it just until wilted. Frozen spinach can be used only after thawing and squeezing it very dry; otherwise, the filling can carry unnecessary water into the oven.
• Choose block feta and crumble it yourself if possible, since larger irregular pieces stay noticeable in each wedge. Pre-crumbled feta is still workable; add it gently after whisking so it remains distinct. Parmesan can replace part of the feta, but it changes the tang and makes the flavor profile more savory.

1. 1Heat the oven

   Center a rack and heat oven to 375°F. Set a 10-inch ovenproof skillet over medium heat. Add olive oil and wait until it moves easily across the surface. Keep the eggs, cream, feta, and seasonings nearby for the next steps.

2. 2Cook mushrooms

   Add the mushrooms and a pinch of salt. Cook, stirring every minute or so, until they shrink and the pan looks mostly dry, about 6 to 8 minutes. Add scallions and garlic, then stir for 30 seconds, just until fragrant. Avoid rushing this stage; it prevents a watery egg layer.

   

3. 3Wilt spinach

   Add spinach in two or three additions, turning each handful into the mushrooms before adding more. When the leaves are fully wilted, remove the skillet from the heat. Spread the vegetables into an even layer, creating a level base that will support clean wedges after baking.

   

4. 4Whisk filling

   In a medium bowl, whisk eggs, cream, pepper, and oregano until combined. Fold in about three quarters of the feta, reserving the rest for the top. Pour the mixture slowly over the vegetables, using a spatula to nudge mushrooms and spinach into an even distribution without scraping the pan bare.

5. 5Bake until set

   Scatter the reserved feta over the surface and place the skillet in the oven. Bake until the center no longer looks liquid when the pan is gently nudged, 14 to 18 minutes. The top should be lightly puffed with edges beginning to turn golden, rather than deeply browned.

6. 6Rest and slice

   Transfer the skillet to a rack and leave it untouched for 8 to 10 minutes. This pause lets the egg base settle, making slices easier to lift. Run a flexible spatula around the edge, cut into four wedges, and spoon any loose feta back over each portion.

• Use an ovenproof skillet. If you are not using one, move the sautéed vegetables into a greased baking dish before adding eggs. A 10-inch skillet gives the egg mixture enough depth while still allowing the center to set evenly. Keep heat at medium to avoid catching garlic.
• Mushrooms need time to give up moisture. If liquid remains pooled after the stated cooking time, continue cooking before adding spinach; the pan should look moist but not soupy. This single adjustment has the biggest effect on firm slices.
• Resting matters even when dinner is waiting. Cutting immediately can release steam and leave the center softer. Use the rest to arrange a simple side, then slice with a thin, flexible spatula.

Serve one warm wedge with a cucumber and radish salad dressed in olive oil and lemon, keeping the plate fresh beside the rich eggs. For a heartier dinner, add roasted broccoli or asparagus and a spoonful of herbed yogurt, if dairy fits your plan. At breakfast, pair a wedge with sliced avocado and a few cherry tomatoes. The bake also works at room temperature in a packed lunch, with salad greens stored separately until eating.