Greek Omelette Casserole
Greek Omelette Casserole Recipe – Wake up to the flavors of the Mediterranean with this Greek casserole! Packed with fresh spinach, tangy artichoke salad, sun-dried tomato feta, and a hint of fresh dill and oregano, this dish is perfect for a hearty breakfast or brunch.
Why We Love Greek Omelette Casserole
We love a hearty traditional omelette, but if you want a breakfast recipe with bold Mediterranean flair, you need to try this unique twist!
This easy casserole combines fluffy eggs with fresh spinach, tangy artichoke salad, and sun-dried tomato feta cheese for a dish that’s packed with flavor. A sprinkle of fresh dill and oregano adds that signature herbaceous touch, while lemon pepper gives it a subtle, citrusy zing. It’s a luxurious, yet incredibly simple dish that feels like a little getaway to the Greek Isles—without ever leaving your kitchen.
The best part? This recipe is endlessly versatile. Serve it as a brunch centerpiece, a light summer lunch, or even dinner when you’re craving something healthy and satisfying. You can even adjust the flavors to suit your taste. Want it creamier? Add a splash of heavy cream to the eggs. Craving more crunch? Toss in some chopped bell peppers. No matter how you make it, this casserole is a guaranteed crowd-pleaser that pairs beautifully with fresh fruit, crusty bread, or even a crisp green salad!
Ingredients You Need
- Eggs – the star ingredient for the casserole
- Whole milk – use whole milk for the best rich and creamy texture
- Fresh spinach – sauteed to add pretty color and nice flavor
- Garlic – minced
- Artichoke salad – drained and chopped
- Sun dried tomato feta cheese – crumbled
- Fresh chopped dill – 1 teaspoon dried dill
- Spices – oregano, lemon pepper, and salt
- Olive oil – extra-virgin for the best flavor
How to Make Greek Omelette Casserole
- Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.
- Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.
- Oil a 9×13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.
- In a medium bowl, whisk together the eggs, milk, herbs, salt, and lemon pepper.
- Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.
Recipe Variations
- Protein – Toss in some cooked, crumbled sausage, diced ham, or shredded rotisserie chicken for a heartier dish.
- Cheese – If you’re not a fan of feta, substitute with goat cheese, shredded mozzarella, or Parmesan for a different flavor profile.
- Veggies – Add more veggies like cherry tomatoes, roasted red peppers, zucchini, or mushrooms to pack in extra nutrients and color.
- Spices – For a bit of heat, stir in chopped jalapeños, red pepper flakes, or a drizzle of your favorite hot sauce.
- Dairy-Free – Use unsweetened almond milk or coconut milk instead of whole milk, and skip the cheese or use a dairy-free alternative.
- Herbs – Experiment with fresh basil, parsley, or thyme for a new herbal twist.
Serving Suggestions
This Greek Omelette Casserole is so easy to make and so satisfying to eat! Serve it warm with a side of fresh fruit, a crisp Greek salad, or a slice of toasted sourdough bread for a complete meal.
You can also pair this casserole with your favorite brunch or lunch dishes for a POP of vibrant Mediterranean flavor! Here are a few ideas to round out your table:
- Roasted Lemon Potatoes
- Classic Greek Salad with Feta
- Warm Pita Bread with Tzatziki
- Marinated Olives and Artichokes
- Fresh Fruit Salad with Mint
- Fried Halloumi Cheese
You can even get creative with leftovers! Use a slice to fill a wrap with spinach and hummus, or chop it into pieces to top a bed of arugula for a light, protein-packed salad.
Frequently Asked Questions
Absolutely! You can assemble the casserole the night before, cover it, and store it in the fridge. In the morning, just pop it in the oven and bake as directed.
Yes! Let the casserole cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and bake at 350°F until heated through.
The casserole is ready when the center is set and no longer jiggles. You can also insert a knife or toothpick into the center—it should come out clean.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Looking for More Breakfast Recipes? Be Sure to Also Try:
- Strata Recipe (Overnight Breakfast Casserole)
- Breakfast Tostadas (Tostados)
- Breakfast Fruit Pizza
- Mexican Breakfast Casserole
- Spicy Breakfast Casserole with Tater Tots
Greek Omelette Casserole
Ingredients
- 12 large eggs
- 2 cups whole milk
- 8 ounces fresh spinach
- 2 cloves garlic, minced
- 12 ounces artichoke salad (with olives and peppers) drained and chopped
- 5 ounces sun dried tomato feta cheese, crumbled
- 1 tablespoon fresh chopped dill (1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 4 teaspoons olive oil, divided
Instructions
- Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.
- Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.
- Oil a 9×13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.
- In a medium bowl, whisk together the eggs, milk, herbs, salt and lemon pepper.
- Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.
I would like a copy of the recipe. I’m not a great lover of eggs, so I will have to try it once to see if i like the recipe or not. On the upside, my son likes eggs, so there will be no waste. Thanks
This was delicious!! Thank you for sharing!
Hello Sommer
I hope to make this very soon but as there are only two of us, wondered if it can be frozen for a couple of weeks please. Love the sound of it all!
Thank you
Joan
Very delicious! I couldn’t find the artichoke salad. I used marinated artichokes and added kalamata olives.
Question: How should this be stored? How long will it last in the refrigerator? Can it be frozen?
I have not attempted this interesting casserole yet, however, I am not inclined to purchasethe artichoke salad and feta/sun dried tomato prepared ingredients. It would be lovely to make this recipe more flexible by providing quantities of the individual ingredients so that one might assembled the combinations from items already on hand in the cook’s kitchen. Would you be able to provide the necessary analysis for individual ingredients?
are you serious???????? why dont you just look up or create your own recipes using items you already have!!!!!!
Do you buy this artichoke salad? Do you make it? Where do you get it? Where is the recipe?
Hi Tom,
This is a jarred product usually near the pickles and olives in the grocery store. It is often just labeled “Artichoke Salad” or sometimes “Artichoke Antipastao”
This looks amazing and I would love to try it. Where can I find the artichoke salad?
Wonderful simple dinner or brunch casserole. I added smoked julienne tomatoes instead of the tomato feta cheese and used regular feta cheese. I did make it earlier in the day and let the casserole sit in the fridge so the tomatoes would soften. Will absolutely make again.
Cherished this! It’s overflowing with flavor, and the eggs are not the slightest bit dry-which is an issue I frequently have when making egg prepares. I’ve made this twice in seven days for my family since it was so completely delighted in while being sound. I did twofold the measure of solidified spinach, and, in light of the fact that my accomplice pursues a keto diet, I supplanted the drain with some substantial cream and some water. Another great recipe from A Spicy Perspective, Thanks