Greek Baked Eggs with Spinach and Feta (Strapatsada-Style)

Strapatsada is a Greek way with eggs — gently scrambled with ripe tomatoes until everything turns soft and slightly saucy, then finished under the broiler with crumbled feta so the top turns lightly golden. It's simpler than a frittata and just as satisfying.

The eggs here are the main event nutritionally, offering a genuine amount of selenium, while the spinach is cooked down with the tomatoes rather than served raw, keeping things gentle. A good glug of olive oil at the finish is very much in the spirit of Greek cooking and adds a bit of monounsaturated fat to the mix.

It's flexible enough to eat for breakfast, brunch, or a light dinner with crusty bread on the side, and the whole thing comes together in about 25 minutes from start to finish.