Pesto Egg White Bake with Tomato, Spinach and Feta
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 6-8
  • 1 tablespoon unsalted butter
  • 2½ cups fresh spinach leaves, washed
  • 1½ cups egg whites (about 12 eggs)
  • 3 tablespoons pesto
  • 1½ cups of yellow and red grape tomatoes, quartered
  • ¾ of a 7oz block of feta cheese
  • Kosher salt
  • Black pepper
  • You can also add in a red bell pepper if desired.
  1. Preheat the oven to 350 degrees F.
  2. Grease a 10 inch baking dish with butter and add spinach in an even layer.
  3. In a separate bowl, whisk egg whites with pesto until combined. Top spinach with pesto mixture and pat down leaves to ensure they are evenly coated. Then, top with tomatoes followed by feta, salt and pepper.
  4. Bake for 35 minutes or until eggs are fully cooked through.
Recipe by My Fair Hostess at