We were busy painting the bathroom and I just wanted to toss something in the oven real quick, so I wasn’t expecting anything good to turn out, but VOILA~! A miracle happened!
This is a cross between a frittata and a quiche, because it’s not thin enough to be a frittata and yet doesn’t have the milk or crust that a quiche would. So I call this a Baked Omellette 😛
What’s in the Baked Omellette? Simply beat a dozen eggs, season with salt and pepper. Mix steamed spinach (remove excess water), sliced white mushrooms, diced tomatoes, feta cheese in the egg mixture. A dozen eggs is enough to fill 2 6″ pie pans. Divide the mixture into the pie pans. Sprinkle parmesan cheese on the surface before baking at 400 degrees for 30-40 minutes in a pre-heated oven.
I like to squeeze a wedge of lemon on the egg before eating it, although ketchup and hot sauce would be nice too 🙂