Cooktop Cove: This omelette casserole is the ideal brunch dish
By Emily Monaco
Omelettes may be a popular breakfast option, but when you're serving brunch to a crowd, they can be time-consuming to make — plus they keep the host from enjoying the party. That's where the recipe below comes in. This baked omelette casserole allows the host to prepare everything in advance — and it means that everyone gets to eat at the same time.
The omelette casserole is filled with distinctive Greek flavors: Roasted tomatoes, artichoke hearts, olives, feta cheese and herbs unite for a casserole as flavorful as it is colorful. Vegetarian, low-carb and delicious, it's a surefire crowd-pleaser!
Greek Omelette Casserole
8
15 minutes
45 minutes
1 hour
2 cups cherry tomatoes, quartered
1 tablespoon olive oil
5 ounces feta
1/8 cup sliced black olives
1 14-ounce can artichoke hearts, drained and sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped, fresh flat-leaf parsley
12 eggs
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray
Preheat the oven to 450 degrees Fahrenheit. Toss the tomatoes and olive oil together and arrange in an even layer on a baking sheet. Roast until slightly browned and charred in places, about 10 minutes.
Spray a 9-by-13 casserole dish with cooking spray. Scatter the feta, olives, artichokes, dill, parsley and roasted tomatoes evenly over the bottom.
Whisk together the eggs, milk, salt and pepper. Pour carefully over the filling ingredients.
Bake for 35-40 minutes until cooked through. Cut into slices and serve.