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Oven Baked Omelet with Feta and Tomatoes
- 8 eggs, beaten
- 2 cups milk
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 cup fire roasted diced tomatoes, drained
- 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
- 8 ounces Italian bread, cut into bite-size cubes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 9.2g|
|Saturated Fat 4g|
|Total Carbohydrate 19.6g|
|Dietary Fiber 1.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|