Baked Veggie Omelet
This easy dish can be assembled the night before, refrigerated (covered) and baked when ready to eat -- perfect for those mornings when you want a decent meal but don't feel like spending time in the kitchen. You can also serve for lunch or dinner along with a side salad.
PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes
2 tablespoons olive oil, divided
1 tablespoon butter
1 small yellow onion, chopped
1/2 red or yellow bell pepper, cored, seeded and chopped
6 ounces spinach leaves, washed and dried
6 ounces mushrooms, brushed clean and quartered
2 cloves garlic, minced
12 large eggs
2 cups milk
8 ounces cheese, shredded (try Swiss or cheddar)
Nonstick cooking spray
Salt and pepper, to taste
Preheat your oven to 375 F. Spray a large glass baking dish with cooking spray and set aside.
Heat a skillet to medium-high and add butter and 1 tablespoon olive oil. Add mushrooms and cook until the mushrooms begin to brown on the edges and give off their water, about 5-7 minutes. Remove mushrooms from pan and set aside. Reduce heat to medium.
Add onions and peppers to the same skillet; season with salt. Cook until onions become translucent, about 5 minutes. Add garlic and cook for 1 minute more. Add spinach and cook for 3 more minutes, until spinach wilts and releases its water. Remove from heat and spread in an even layer in your baking dish.
While vegetables are cooking, crack all eggs into a large bowl. Add milk and cheese; whisk to combine. Season with salt and pepper. Pour egg mixture over vegetables in your baking dish.
Bake for 45 minutes or until a toothpick inserted in the center of the omelet comes out clean. Let stand for a few minutes before slicing and serving.