Recipe: Omelet Casserole

Baked egg dishes are a great way to incorporate vegetables into breakfast while also preparing multiple servings for easy reheating. Or they can be a fast way to prepare eggs to feed a crowd! The sky is the limit regarding omelet add-ins, but of course, at Summerfield, we always think veggies are a great place to start. Now you’ve added fiber, vitamins, and minerals to protein-rich eggs for a nourishing start to the day.

Omelet Casserole

Serves 4-6

Ingredients:

• 2 Tbsp olive oil
• 1/2 medium onion, chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 9 eggs, beaten
• 1/4 tsp salt
• 1/2 Tbsp black pepper
• 3/4 C shredded cheddar cheese
• To garnish and/or serve: diced green onions, hot sauce or salsa

Directions:

1. Preheat oven to 350°F.
2. Add olive oil and onions to the pan on the stovetop over medium heat and cook until onions start to become translucent (see-through). Add peppers and cook until soft.
3. Combine onions, peppers, eggs, salt, black pepper, and cheese in a mixing bowl.
4. Spray an 8×8 baking dish with cooking spray, coating all areas that will be in contact with the egg mixture.
5. Add the mixture to the baking dish.
6. Cook for 20 minutes. Remove immediately to a cooling rack. Store unused casserole in the fridge for up to 5 days. Reheat single portions in the microwave for 1 minute.

Tip: Add or swap the vegetables to suit your preferences. Recreate this recipe with any “omelet” fillings you like!