Greek Spinach
and Feta Egg Pan
Spinach and cheese – what's not to love?
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
30 min
Spinach and cheese – what's not to love?
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Preheat the oven to 200°C. Peel and chop onion and mince garlic. Cut cherry tomatoes in half. Wash and dry spinach.
2 Fry veggies
Heat oil in a pan over medium high heat. Make sure you use an oven proof pan. Fry onion for 5 minutes. Add garlic, cherry tomatoes, spinach, oregano, basil, salt and pepper. Stir for 2-3 minutes (if you're cooking for 4 people, use a very large pan or 2 pans).
3 Crumble and crack
Crumble the feta cheese, and crack the eggs on top.
4 Bake
Place the pan to the 200°C preheated oven and bake for 10 minutes, until the egg whites are set but yolks are still runny on the inside. Serve.
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