Oven Baked Omelet with Feta and Tomatoes recipe

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Ingredients

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Nutrition Info

212.4 calories
carbohydrate: 19.6 g
cholesterol: 199.2 mg
fat: 9.2 g
fiber: 1.1 g
protein: 12.4 g
saturatedFat: 4 g
servingSize: -
sodium: 803.1 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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