Oven Baked Omelet with Feta and Tomatoes

3 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“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!” - by CDPAIGE

Ingredients

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

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
212 cal
11%

Fat
9.2 g
14%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

LindaT

Feb. 9, 2012

"This was delicious. The only changes I made were to use 1/2 whole eggs and 1/2 egg whites and the bread I used was rosemary olive oil bread. I think this could use a little more "stuff" in it so next ..." See moretime, I'll add some diced meat and maybe a little broccoli. I had this for dinner and really enjoyed it"

cookingmama

Jun. 9, 2010

"I made it exactly as stated and my family and I really didn't like this. The thyme was over powering in my opinion and I like thyme. The top was nice and crunchy, but the inside was kinda like eating..." See more a sponge. Sorry."