In this nourishing, feel-good dish, eggs are whisked with a pinch of salt and black pepper, then folded with tender spinach, juicy cherry tomatoes, and tangy crumbled feta. Baked until golden, it’s rich in protein, full of color, and endlessly versatile—just as good for a slow morning as it is for a light, wholesome lunch.
Nutritional facts
Protein
21g
Carbs
14g
Calories
340kcal
Fat
23g
Ingredients
Canola and Olive Oil Blend, Spinach, Onion Powder, Black Pepper, Egg, Feta Cheese, Kosher Salt, Canned Cherry Tomatoes
Contains milk, eggs.
Reviews
4.5
Based on 51 reviews
Diana · 08/02/25
Perry · 07/31/25
Laurie · 07/30/25
Katie · 07/29/25
Megan · 07/29/25
Very tasty, I need a carb with my breakfast so I paired it with an English muffin.
Amy · 07/27/25
jennifer · 07/27/25
Laurie · 07/24/25
Very flavorful but a little too much spinach. Wish portion size was a little bigger.
Gina · 07/23/25
Sally · 07/22/25
Kristin · 07/22/25
😁👏🏼♥️🥰
Maria · 07/22/25
Sean · 07/18/25
Kristin · 07/14/25
Ava · 07/08/25
Nathan · 07/07/25
Andrew · 07/07/25
This is wonderful when it has a custard like bottom. The veggies are fresh. The whole thing is really delicious.
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
