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Tomato, Spinach and Feta Egg White Bake

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Consider making this dish as a nice light breakfast after a hearty meal the night before, or enjoy it as an easy dinner— because who doesn't love breakfast for dinner? We like the addition of feta along with tomatoes and spinach for a nice Mediterranean twist. Serve the egg white bake on its own, or with a salad or crusty bread on the side.

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 to 6

Ingredients

  • 2 Tbs. olive oil, plus more for greasing
  • 2 cups (12 oz./375 g) cherry tomatoes, halved
  • 1 garlic clove, minced
  • 4 cups (4 1/2 oz./120 g) spinach
  • Kosher salt and black pepper
  • 12 egg whites, about 1.5 cups (15 oz./ 470 g)
  • 1 cup (5 1/2 oz./150 g) crumbled feta cheese, divided
  • Basil, for garnish (optional)

Directions

Preheat the oven to 350°F (180°C). Grease a 9 by 13-inch (23 by 33-cm) ceramic baking dish with a light coat of olive oil.

In a large skillet over medium-high heat, warm the olive oil. Add the tomatoes and cook, stirring occasionally, until softened and burst, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the spinach and cook until just wilted, about 1 minute. Season to taste with salt and pepper. Set aside to cool completely.

In a large bowl, whisk the egg whites until foamy and slightly increased in volume, 1 minute. Season with 1 1/2 tsp. kosher salt and a few generous grinds of black pepper. Stir in the tomatoes and spinach, then 3/4 cup of the feta.

Transfer the egg mixture to the prepared baking dish and spread it out evenly across the dish. Bake until the egg whites are puffed up slightly and golden, about 20 minutes. Remove from the oven and let the egg white bake stand for 5 minutes to slightly cool and set.

Top with a few generous grinds of black pepper and the remaining feta. Garnish with basil, if desired, and serve immediately. Serves 4 to 6.

Belle English, Williams Sonoma Test Kitchen Director

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