I’m about to share another recipe, though I promise that this blog is not a food blog. I promise! I took an oven omelet (definitely not a casserole, Jessica ) over to Adam’s Alliterative Birthday Breakfast Bash this morning, and someone asked for the recipe. It really wasn’t that difficult to make, and it makes a great take a dish to share kind of recipe because it can be served at most any temperature.
I’ve put the full recipe that I was riffing on in the first comment, so as not to take over the screen space. The basics of the recipe is that you take a vegetable saute and cover it with an egg, milk, and cheese custard, and bake it in the oven at 350 degrees for 45 minutes, the first 30 covered with foil.
For my saute, I used three peppers (1 red bell pepper, 1 orange banana pepper, and a bit of jalepeno pepper), onions, yellow zucchini, garlic, and 1 fresh tomato. I seasoned with salt, pepper, and Mrs. Dash. I used 6 eggs instead of 5 like the recipe called for, but like I said, I was riffing off of the recipe instead of following it. It seemed right at the time. Many of the ingredients came from my CSA, which made them even more delicious!
Check the full recipe in the comments. And remember, it’s not a casserole. It’s an oven omelet.