Baked Veggie Omelette

This is a fabulous breakfast or brunch dish. It’s fast and easy to assemble, it feeds a crowd, and you can use any vegetables you have on hand. I used sun-dried tomatoes, peppers, onions, parsley and cilantro. Really any combination of fresh herbs, cheese, and veggies work. I find cracking eggs to be so satisfying 🥚so this was a fun little sensory exercise pour moi. This dish cuts very neatly into squares and looked beautiful on the plate next to the salad and fish I prepared. It’s a light and lovely accompaniment to any meal, or as the featured protein.

Ingredients:

A dozen eggs

1 cup shredded cheese of your choice

1 white onion diced

A diced green pepper

A diced red pepper

1 cup julienned sun-dried tomatoes not packed in oil

3/4 cup skim milk

1/3 cup each loosely packed chopped flat leaf parsley and cilantro (or dill).

Feel free to use sautéed mushrooms, asparagus, chopped plum tomatoes, or steamed chopped broccoli.

Directions:

Preheat oven to 350. Spray a 9x13 pan with non stick spray. Sauté all your chopped vegetables, the onion first. Always deal with your aromatics first, they set the stage flavor wise. Mix the vegetables in a large bowl. Add a dozen beaten whole eggs and all the other ingredients. Pour in the pan. Bake for about 35 to 40 minutes until the eggs are set. Cool slightly, slice, and serve🥚🥦🥑