Farm-To-Table Spring Casserole 

Spring has arrived and we are all excited on the farm for the warm weather ahead. Our Greenhouses are blooming with Spring Onions, lettuce and Oregano that are ready to be harvested.  This simple dish for our farm lunch made with farm eggs, featured our harvest of spring onions & fresh oregano. This casserole is perfect for breakfast, lunch or dinner served with your favourite salad as a side.


8 farm large eggs

½ cup Greek yogurt

¾ cup goat feta

½ cup peas, frozen or fresh

4 spring onions, thinly sliced, white and green parts

2 tbsp. fresh oregano, finely chopped

Salt and fresh ground pepper



Preheat oven to 375 F. Butter a 9x9 square oven safe casserole dish.

In a large glass mixing bowl, whisk eggs and yogurt. Mix in ½ cup of the feta cheese, peas, onions, oregano and season with salt and pepper.

Pour mixture in prepared casserole dish and place in preheated oven.

Bake for 10 mins and carefully remove casserole from oven. Sprinkle remaining ¼ cup of feta cheese over egg mixture.

Place casserole back in the oven and bake until golden brown and center is set, 25-30 minutes.

SERVINGS 6-8| PREP & COOK TIME approx. 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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