Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 45 minutes
When I told my family that I was going to culinary school instead of a traditional college, they thought I was crazy. They wondered who would want to spend Saturday mornings in a kitchen flipping eggs. I have since graduated to a larger career in the culinary world, but cooking eggs is and always will be a big part of that. After many years of egg cookery, what I have realized is that you don’t always need to make a fancy egg dish when you can make an omelet casserole, especially on a relaxing Saturday in pajamas. Throw your favorite ingredients into one bowl and pour them into a pie plate to bake. I like mine with lean ground turkey and kale for extra protein, but you can make it any way you choose. This loaded omelet casserole is easy to customize.
INGREDIENTS
1 onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
1 pound ground turkey
1 cup kale, chopped
8 large eggs
1 cup whole milk
1 cup shredded Gruyère cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
DIRECTIONS
1. Preheat the oven to 375°F and lightly coat a 9-inch pie plate with cooking spray.
2. In a large skillet, sauté the onion and red bell pepper in olive oil over medium heat for 3 minutes. Add the ground turkey and cook until browned, 7 to 8 minutes. Add the kale and sauté for 2 minutes, until slightly wilted.
3. Beat the eggs and milk in a large mixing bowl. Add the cooked turkey mixture, cheese, salt, black pepper, and red pepper flakes to the egg mixture. Pour the egg mixture into the pie plate and bake uncovered for 30 minutes, or until the eggs are set. Cut into wedges and serve.
VARIATIONS
Love mushrooms? Add those, too! This is your catch-all loaded egg casserole, so experiment with vegetables. The more the merrier. Vegetarian? Omit the ground turkey.