Greek casserole for brunch

 Cooking 45 minutes
 Preparation 15 minutes
 8 servings


12 large eggs
250 ml (1 cup) of milk
1 small lemon, juice and zest
15 ml (1 tbsp.) of fresh oregano leaves
1 package (397 g) of Champêtre Greek Potatoes
200 g (1 ¾ cups) of crumbled feta cheese
1 zucchini cut in half moon
1 red bell pepper cut into cubes
250 ml (1 cup) of diced red onion
125 ml (1/2 cup) of whole pitted Kalamata olives
Salt and pepper, to taste


  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk the eggs, milk, lemon juice and zest.
  3. Add the rest of the ingredients.
  4. Pour the mixture into an oiled baking dish.
  5. Bake 45 minutes or until eggs are firm and edges begin to brown.

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