Quick Description
A soft, fluffy baked egg dish loaded with onions, bell peppers, and tomatoes. Easy to prepare, protein-rich, and perfect for breakfast, brunch, or a light meal.
Servings & Timing
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Ingredients List
- 8 large eggs
- ¼ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup finely chopped onion
- ½ cup chopped bell pepper
- ½ cup chopped tomato
Step-by-Step Instructions
-
Preheat the oven
Preheat oven to 350°F (175°C). Lightly grease a baking dish (8×8 inch or similar). -
Whisk the eggs
In a large bowl, whisk eggs, milk, salt, and black pepper until well combined and slightly frothy. -
Add vegetables
Stir in chopped onion, bell pepper, and tomato. Mix evenly. -
Pour into dish
Pour the egg mixture into the prepared baking dish and spread evenly. -
Bake
Bake for 25–30 minutes, or until the center is set and the top is lightly golden. -
Rest and serve
Let rest for 5 minutes before slicing and serving.
Additional Notes
- If tomatoes are very juicy, lightly drain them to avoid excess moisture.
- For extra fluffiness, whisk eggs well to incorporate air.
- Can also be cooked on the stovetop as a thick omelette.
Dietary Info
- High-Protein
- Gluten-Free
- Vegetarian
- Low-Carb
Ingredient Details & Substitutions
- Milk: Can use cream for richer texture or water for lighter version.
- Vegetables: Add spinach, mushrooms, or zucchini if desired.
- Seasoning: Paprika or chili flakes can be added for heat.
Recipe Variations & Serving Suggestions
- Add shredded cheese on top before baking.
- Serve with toast, avocado, or a fresh salad.
- Turn into egg muffins by baking in a muffin tin.
Storage & Make-Ahead
- Store in the fridge for 3–4 days.
- Reheat gently in microwave or oven.
- Freezes well up to 1 month.
