Baked Omelet Casserole

INGREDIENTS

• Pam Olive Oil Spray
• 1/2 teaspoon chopped Garlic
• 1 teaspoon grated Ginger
• 8-10 Button Mushrooms, cut in half
• 1 Red Bell Pepper, cut into bite sized squares
• 1 Green Bell Pepper, cut into bite sized squares
• 1 Onion, cut into bite sized squares
• Salt and Pepper to taste
• 8 Eggs]
• 1 tablespoon Sriracha (optional)

DIRECTIONS

1. Pre-heat oven to 400F
2. Saute the Veggies: Olive oil Pam spray in a pan and add ginger and garlic. Saute for
   a minute or so and add mushrooms. Stir fry the mushrooms on high heat for 3-4
   minutes and add both varieties of bell peppers. Stir fry again for 2-3 minutes and add
   the onions. Cook everything together on high heat for another two minutes. Season
   with salt and pepper and turn off the flame.
3. Eggs: Whisk the eggs with sriracha (if using), salt, and pepper and set aside.
4. Bake: Spray a baking dish with Pam (size of my baking dish: 10X8). Transfer the
   veggie mixture to the baking dish and pour the egg mixture evenly over it. Bake for
   30-35 minutes or till cooked through and golden brown from the top. Rest for a few
   minutes before slicing, or store it for later.
5. To freeze these, slice the casserole into the desired size and place them in an air-tight
   container in the freezer. To reheat simply microwave them for 30 seconds to a minute.