Light & Fluffy Roasted Red Pepper & Feta Baked Omelette

I like to make various breakfast casseroles to store in the fridge for the week because breakfast is a meal that I need to have stick with me for longer than an hour. I usually find that compared to lighter cereals and bars, I feel nourished longer with something more filling. In addition to my banana bread baked oatmeal, I like to make egg casseroles as well.

This Roasted Red Pepper and Feta Baked Omelette is a spin off of the my quick and easy crustless mini quiches. The egg and milk product base is essentially in the same ratios but the mix in additions are different. The rich roasted red pepper, salty feta, and sweet basil make a delicious juxtaposition with the light and fluffy “omelette-like” egg base.

Crack your eggs and check for shells. Then add in the evaporated milk and 2% milk (other other milk of choice) and whisk together. Sprinkle in the flour and salt and whisk to combine.

Give some basil a good chop until you have about a half a cup. Pat dry the roasted red pepper. Dice small- I used most of the pieces in a 12 oz jar to measure one cup.

Add the basil and red pepper to the egg mixture and whisk to combine. I love the bright red and green in this omelette.

Pour all of this into a greased 9×13 casserole dish. Crumble your feta into a small bowl. Sprinkle the feta evenly over the top of the casserole. It will sink a bit- it’s not going to float there. But this will ensure that your cheese is evenly distributed.

Bake at 350 degrees for 55-60 minutes. When the edges start to brown and the top looks equally finished, it’s done. It will puff up like a soufflĂ©, so when you take it out it may have a bit of a jiggle.it will set as it cools.

This will make 8-10 servings depending on how hungry you are…

Ingredients

  • 8 eggs
  • 12 oz can of evaporated milk
  • 1 and 1/2 cup (12 oz) milk- I use 2% but you could try skim or non dairy.
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 12 oz jar roasted red peppers- dice and use 1 cup worth
  • 1/2 cup fresh chopped basil
  • 4 oz feta cheese, crumbled

Even though this egg dish is great warmed up for breakfast, it also makes a nice addition to your lunch meal. The base is pretty simple- you could try different veggies and other additions to create a flavor combination that you like!

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