Spinach, Mushroom & Feta Casserole

Spinach, Mushroom & Feta Casserole

Servings: 6


  • 5 Whole Eggs
  • 5 Egg Whites
  • 100 g Mushrooms, diced (approximately 10 small mushrooms)
  • 50 g Spinach, chopped (1 cup)
  • 45 g Feta, crumbled (approximately 1 tbsp)
  • 50 g Shallots, diced (1 medium sized shallot)
  • 1/2 tbsp Extra Virgin Olive oil
  • 1 tsp Red Pepper Flake
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cracked Black Pepper


  1. Heat a medium saute pan, to medium heat. Drizzle the olive oil in the pan, then add: mushrooms, and shallot. Cook down about 5 minutes. Then add the spinach and feta, cooking an additional 2 minutes, stirring consistently. Remove from heat and allow to cool.
  2. Preheat over to 350 degrees
  3. In a large bowl crack 5 full eggs and 5 egg whites. Beat the eggs until well combined, about 30 seconds.
  4. Then add the cooled mushroom and feta mixture to the egg, mix until just combined.
  5. Pour the mixture into a lightly spray coated pan. I like a large tart pan, or you can use a 9″ x 12″ casserole pan.
  6. Bake for 25 minutes at 350 degrees.
  7. Serve warm or allow to cool and cut into six servings and save for the grab and go breakfast! Heats up in 30-45 seconds in the microwave!

Kcals 107g / 10.6g P / 3g C / 6g F