Monday Night Meal Idea: Crust-less Quiche or Oven Omelete

Sometimes breakfast for dinner just sounds good! Sunday night I was not in the mood to do much work for cooking. I had forgotten to defrost any meat and the accountant was hungry! Having run through this half of the months budget for food I didn't have any money to run up the road for quick takeout (which is bad for us anyways right?). Looking in the fridge...I though oh! Breakfast for dinner that is always good. The end result was this yummy crust less quiche or oven omelet. 

Serves 6-8. Prep and cook time is about 45 minutes

Preheat oven to 375

Ingredients:

10 free range organic eggs

1 cup of the milk of your choice ( I used almond milk)

1 tomato

1 green bell pepper

1/2 a red onion

2 Tablespoons of coconut oil

1 tsp of crushed red pepper

2 Tablespoons of Oregano

Salt and pepper to taste ( I used 1/2 teaspoon of salt and 1 tsp of black pepper)

Note: really you can put whatever veggies you feel like in this...mushrooms, jalapeno. If you are not dairy intolerant 1/2 a cup of cheese would be yummy as would adding crumbled bacon or chopped sausage.

First step heat the coconut oil in a pot on the stove top until melted

Then add diced veggies and cook until soft or the onion is translucent. Remove from stove top and set to aside

In a seperate bowl place eggs, milk and spices. Whisk together.

In a round pie dish (a square 8 inch pyrex dish would work too) place the veggies. Then pour the eggs over the top

Cook in oven on the middle shelf for 30-40 minutes until it begins to brown around the edges, lightly.

 Serve with roasted potatoes and enjoy!