Greek · Breakfast
Feta Cheese Baked Eggs (High-Protein)
Baked eggs simmered in a spiced tomato and pepper sauce with crumbled feta and cottage cheese, finished under the broiler. Oregano, paprika and garlic anchor the Greek flavours. Served with warm pita.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
476Calories
51.2gProtein
19.8gFat
30.8gCarbs
8.9gSugar
5.1gFiber
1273mgSodium
568mgChol
8.6gSat Fat
828mgPotassium
419mgCalcium
4.8mgIron
2.1mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the onion and bell pepper, mince the garlic, chop the parsley, crumble the feta, and set everything within reach of the stovetop.
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat. Add onion, bell pepper, garlic, and crushed canned tomatoes. Cook 5 minutes until fragrant and softened.
3
Combine
Whisk the eggs and cottage cheese together in a bowl until smooth, then pour over the tomato mixture in the skillet.
4
Bake
Transfer to a 375°F (190°C) oven for 8–10 minutes until egg whites set fully but yolks still jiggle slightly.
5
Plate
Scatter feta and fresh parsley over the top. Serve straight from the pan with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 77 large eggs (175g)
- 3.6 oz100g feta
- 1/2 cup60g, about a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120g cottage cheese, full-fat
- 11 onion (160g)
- 11 bell pepper (80g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp smoked paprika
- salt and black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
- 11 pita (70g), to serve
