1 cup whole milk
8 ounces Cabot Seriously Sharp Cheddar Cheese, grated (about 2 cups)
2 Roma tomatoes, diced
1 yellow onion, diced
¾ cup roasted red peppers from a jar, roughly diced
3 tablespoons Extra virgin olive oil
Salt and pepper to taste
Optional add-ins: sausage, pre-cooked bacon, fresh herbs to top (basil or chives work well)
PREHEAT oven to 425.
LINE a sheet pan with parchment paper and add the diced onions and tomatoes. Drizzle with olive oil and salt and pepper. Roast until soft, 10-15 minutes. Remove from oven and set aside.
REDUCE oven temperature to 375.
SPRAY a half sheet pan (about 13 x 18) generously with non-stick spray.
WHISK together the eggs and milk in a large bowl. Add salt and pepper to taste.
ARRANGE the roasted tomatoes, onions and peppers evenly on the sheet pan. Pour the egg and milk mixture over them.
TOP with the grated cheese and bake 22 – 25 minutes until golden brown and the eggs are set.
TOP with optional herbs and serve hot!
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