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Broccoli, Spinach, & Egg Casserole

Course Breakfast, Dinner, lunch
Servings 4


  • 2 cups broccoli - stems & florets chopped
  • 1 tablespoon Parmesan cheese shredded
  • 1/4 cup egg whites
  • 1 cup egg whites
  • 1 egg
  • 8 ounces fresh baby spinach (or frozen spinach, thawed and drained
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup ricotta cheese
  • 2 tablespoons Parmesan cheese shredded
  • 1/3 cup red onion chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper


  1. Preheat the oven to 400 degrees. Spray a 8 X 6" baking dish with cooking spray. 

  2. CRUST

    Place broccoli stems and florets in a food processor and pulse to small pieces. In a mixing bowl add broccoli with egg and parmesan. Press into baking dish and bake for 10 minutes, until edges are browned and the crust looks dry.


    If using fresh spinach, cook down in a skillet with a scant of olive oil until wilted. Wring spinach out whether using freshly wilted or frozen.

    Whisk the egg whites and whole egg in a large bowl. Add spinach to the eggs along with the feta, ricotta, parmesan, onions, oregano, and pepper. Stir to mix and pour into the baked shell.

  4. Cook at 400 for about 20-25 minutes. The top will puff in the center when done.