Oven Baked Omelet with Feta and Tomatoes

Oven Baked Omelet with Feta and Tomatoes


"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!"
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55 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
  2. Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
  3. Bake in preheated oven until eggs are fully set, 40-50 minutes.



This was delicious. The only changes I made were to use 1/2 whole eggs and 1/2 egg whites and the bread I used was rosemary olive oil bread. I think this could use a little more "stuff" in it so...

I made it exactly as stated and my family and I really didn't like this. The thyme was over powering in my opinion and I like thyme. The top was nice and crunchy, but the inside was kinda like ...

this didn't come out the way i expected..