Tuesday, March 1, 2011

Baked Omelet

I came across this recipe for Egg Vegetable Casserole on a blog I recently started reading. I used to make something similar several years back but it also had cottage cheese in it (I can't find that recipe so if you know what I am talking about please pass it along). It sounded simple, good and kid friendly.

(Sorry the picture is so bad-my camera is sort of broken)

We renamed it Baked Omelet:

1 Tbls. Olive Oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1 C Fresh Spinach, chopped
3 Roma tomatoes, diced
18 eggs
2 Tbls. Skim Milk
Salt and pepper to taste
1 tsp. Italian Seasoning
1 tsp. Seasoned Salt
1 C. Mozzarella Cheese, shredded
Parmesan cheese, shredded (optional)

In a large skillet, saute the peppers and onion in the olive oil. Add in the spinach for a minute or two. Allow to cool. In a large bowl, whisk together the eggs, milk and seasonings. Pour the eggs in a greased 9 by 13 pan. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly. Bake at 350 degrees for about 35-40 minutes or until the eggs are set and golden. Sprinkle the casserole with Parmesan cheese if desired.

The recipe says that the Parmesan is optional however I thought it added a lot of flavor. My husband toasted some whole wheat bread with the Parmesan cheese and added the eggs to make a sandwich which sounded like a good school lunch to me. Also-just like any omelet, you can change the vegetables and spices. I think the key is the cheese and making sure the egg is set when you cook it. A hit in our house. I may even attempt these in muffin form next time for a good portable breakfast.


Anonymous said...

I have made egg muffins--two different kinds actually (from a prior attempt to help my husband with dieting). Check out 101 Cookbooks and Kalyn's kitchen for the recipes. The 101 Cookbooks one has ground almonds and cottage cheese in it and Kalyn has a version of this plus other egg muffins. They are high protein/low carb. Plus they are easy to bring along to work for a breakfast on the go.

As for the recipe you are seeking, there seems to be a recipe on Rachel Ray Everyday that sounds like what you are talking about: cottage cheese, chiles, cheddar cheese, eggs . . . Is that the recipe?

Lanie said...

Are you talking about the mini crustless quiche recipe from weight watchers? I'm pretty sure I've emailed it to you but I'll fwd it again (although I know you were the one who introduced me to it)

Annette said...

I made this last night. This is the perfect solution to those nights when I have no idea what to make and I say let's make eggs! But that always turns into a chore because each kid wants something different and then we end up eating at different times too.

Anyway, 18 eggs seemed like A LOT, but when I cut it up each person had about 2 servings which is about 2 eggs so that's not bad. Neil and I liked it a lot, the 17 year old wasn't home, the 15 year old liked it, and the (very picky) 12 year old said it was dry but ate some of it.

Thanks - keep the ideas coming!

Arica said...

Pragmaticattic-Nope that wasn't the recipe but it sounds interesting. My sister located the recipe I was talking about so I will put it up on the blog soon.
Lanie-Thanks for sending my emails back!
Annette-I also thought 18 eggs seemed like a lot but it served a lot and I also found each serving to be about 2-3 eggs. Glad you guys liked it. It also makes a good, healthy, portable breakfast.