I love it when I can make a really incredible meal at the last minute late on a Sunday night – I’m certain I can’t be the only mamma to feel that way. Sometimes I open the fridge and breathe in inspiration and other times I stand there with the door open only to close it in utter confusion because I’m too tired to think.
What do you do with an abundance of tomatoes and peppers? This casserole turned out incredible and is perfect for breakfast or for a late dinner.
Quickly chop up the tomatoes, and peppers, and place them in a pie plate or shallow casserole dish and top with a little olive oil. We threw in what was left of 1/2 an onion too – but you don’t have to … unless you have one to use up.
Then pop under the broiler for a few minutes to give them some flavor. Pull out of the oven, and sprinkle with oregano before you pour over some beaten eggs with a little milk.
It’s incredibly light, and full of fresh, garden flavor.
Roasted tomatoes and green bell peppers dressed with seasonings and cheese and baked up in this wonderful meatless breakfast casserole.
- 2 tomatoes, diced
- 2 green bell peppers, seeds removed and cut into strips
- 1 tsp oregano
- 2 Tbsp olive oil
- 8 eggs
- 1/2 C. shredded parmesan or crumbled feta cheese
- 3 Tbsp milk, preferably full fat
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: sour cream (for garnish)
- Preheat your oven to 350 degrees F.
- Remove the seeds from the bell pepper and dice along with the tomatoes, then add to a lightly greased pie plate. Dress with a little olive oil and sprinkle with pepper and oregano.
- Place the plate into the oven on broil to roast the tomatoes and peppers for a few minutes to bring out the flavor - remove from the oven and sprinkle evenly with cheese.
- Combine 8 eggs with 3 Tbsp of milk, and salt, and beat until combined. Pour over the roasted peppers and tomato.
- Place in the oven and bake for 23-25 minutes until golden brown, then remove and slice. The casserole will puff up when baking, then settle after you remove from the oven.
- Enjoy with sour cream (optional).
This recipe also works well with cherry tomatoes instead of regular tomatoes.
Recipe adapted from Kalynn’s Kitchen
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