Recipe by CDPAIGE
"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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1 1/2 teaspoons
fire roasted diced tomatoes, drained
crumbled feta cheese with basil and sun-dried tomatoes
Italian bread, cut into bite-size cubes
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 next time, I'll add some diced meat and maybe a little broccoli. I had this for dinner and really enjoyed it
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 eating a sponge. Sorry.
this didn't come out the way i expected..
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Baked Omelet with Feta and Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
The hard work's over, now celebrate the leftovers.
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