Photo: Markus Spiske
Oven Baked Omelet with Feta and Tomatoes
8 ingredients
15 min + 40 min
8 servings
openrecipes
"I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!"
Estimated Nutrition (whole recipe, rough)
828
Calories
36g
Protein
24g
Fat
115g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs, beaten
- 2 cups milk
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 cup fire roasted diced tomatoes, drained
- 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
- 8 ounces Italian bread, cut into bite-size cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes