Oven Baked Omelet with Feta and Tomatoes

Ingredients

• 8 eggs, beaten
• 2 cups milk
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 cup fire roasted diced tomatoes, drained
• 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
• 8 ounces Italian bread, cut into bite-size cubes

Directions

Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.

Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.

Bake in preheated oven until eggs are fully set, 40-50 minutes.