Veggie Omelet Casserole

*1 (16 ounce) container Sliced Crimini Mushrooms, rinsed and paper towel tried

*2 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 Green Bell Pepper, roasted and cut into chunks

*Mini Bells 4 Red, 4 Orange and 4 Yellow, Poivrons mini peppers

*1/2 Yellow Onion, diced

*3 Large Cloves Garlic, minced

*2 cups Packed Fresh Spinach Leaves

*10 Eggs

*1/2 cup Half and Half Fat Free

*2 teaspoons Cholula Hot Sauce

*1/8 teaspoon White Pepper

*1/4 teaspoon Sea Salt

*2 bags (use 30 ounces about 1 and 1/2 bags) Refrigerated Simply Shredded Potatoes

*1 cup finely grated Sharp Cheddar

*4 ounces crumbled Feta Cheese

Sauté the mushrooms in olive oil and butter for 10 to 15 minutes on medium heat, then add the onions and sauté for another 2 minutes, add garlic and mini bell peppers sauté 1 more minute, remove from heat, add spinach, roasted green bell pepper. Set aside.

Beat eggs and half and half in a large mixing bowl. Then add the hot sauce, white pepper and salt.

In 2 (11”x7”) baking dishes, sprayed with cooking spray

Layering Baking Dishes:

*Spread equal amounts of the shredded potatoes to each baking dish and then add the next layer, sautéed vegetables.

*Pour half of the each egg mixture to each potato filled baking dish and top them with crumbled feta and sharp grated cheese. Cover with foil and remove last 7 minutes of baking.

Preheat oven.

Bake in a 375*F. 45 to 50 minutes

Cut each pan into 8 square servings.

 

 

 

 

 

 

Enjoy!

Lindy