20 to 30 minutes
4 ounces mushrooms, coarsely chopped
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons fresh thyme leaves or chopped parsley
1/4 cup milk or cream
4 ounces feta cheese crumbles, Mediterranean style
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Heat oven to 350 degrees.
Line a 10 x 15-inch jelly roll pan or baking sheet with parchment paper; crease paper around bottom of pan so paper stands up at sides of pan.
Chop mushrooms coarsely.
Chop bell peppers into 1/4-inch dice.
Chop onion finely.
Remove thyme leaves from stems; chop thyme leaves (or parsley).
Beat eggs with milk in a large bowl.
Stir in vegetables, thyme or parsley, cheese, salt and pepper.
Pour mixture onto parchment-lined pan.
Carefully place pan in oven.
Bake 20 to 30 minutes until eggs have set.
If you wish to serve eggs with hollandaise sauce, prepare sauce now, according to packet directions.
(Sauce may be served separately or spoon sauce onto individual plates, then place finished egg pinwheels on top.
Remove omelet from oven.
Slide parchment paper with omelet onto a clean cutting surface or serving platter.
Roll up omelet, beginning at long edge of parchment paper .
Peel away paper as you roll.
Let omelet stand about 2 minutes.
Slice roll into 1-inch thick slices.
Lay slices on sides, pinwheel-style, and serve
No Nutritional Information Available
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