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servings:

Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Grated zest of 1 lemon
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon fine-grain sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups milk
• 6 large eggs
• 3 cups day-old 1/2-inch whole-wheat bread cubes
• 2 cups finely chopped baby spinach
• 1/2 cup feta cheese, crumbled
• 1 teaspoon fresh oregano leaves, chopped

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