Oven Baked Omelet with Feta and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand! Ingredients:
8 eggs, beaten |
2 cups milk |
1/2 teaspoon dried thyme |
1 1/2 teaspoons kosher salt |
1/2 teaspoon pepper |
1 cup fire roasted diced tomatoes, drained |
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes |
8 ounces italian bread, cut into bite-size cubes |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
2. Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
3. Bake in preheated oven until eggs are fully set, 40-50 minutes.
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