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.
Recipe adapted from Kalynn’s Kitchen