- 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
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- 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.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
06/30/2019
recipepes.com
oven baked omelet with feta and tomatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
