Recipe of the Week: 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.

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