Roasted Green Pepper and Tomato Breakfast Casserole

Ingredients

• 1 green bell pepper, seeds removed and cut into thin strips
• Olive oil, for brushing baking pan
• 1/2 tsp. dried oregano
• 1 cup cherry tomatoes, sliced in half
• 1 cup crumbled Feta cheese
• 10 eggs
• 1 tsp. Spike Seasoning
• Salt and fresh ground black pepper for seasoning eggs

Directions

1. Heat the oven or toaster oven to 375F/190C. Coat a 9″ x 13″, or similarly sized, baking dish with olive oil on the bottom and sides, or use nonstick spray.
2. Remove the seeds from the green pepper, then slice it into short, slender pieces. Add the pepper to the prepared dish, scatter the dried oregano over the top, and roast for 10 minutes.
3. As the pepper cooks, halve the cherry tomatoes. Crack the eggs into a bowl and whisk until the whites and yolks are fully blended. Add Spike Seasoning, salt, and fresh ground black pepper to the eggs.
4. When the peppers have roasted for 10 minutes, add the sliced cherry tomatoes and stir everything together. Slide the dish back into the oven and roast for 15 minutes more, until the tomatoes look just a little softened.
5. Scatter the Feta over the roasted vegetables, then pour the beaten eggs into the dish. Use a fork to gently move the mixture around so the peppers and tomatoes are spread through the eggs.
6. Bake again for about 30 minutes, until the eggs are set and the top has a little color. A deeper dish may need the full time, while a flatter one may finish sooner. The casserole will rise slightly as it bakes, then relax after it cools for a few minutes.
7. Serve hot. Add a dollop of low-fat sour cream or plain yogurt if you like. Leftovers can be refrigerated and warmed in the microwave, but use a gentle hand so the eggs do not turn rubbery.