What the heck did I cook this morning? It wasn’t an omelet because the eggs were not cooked in a frying pan and folded. It wasn’t a frittata because it wasn’t cooked on the stove in a cast iron pan then finished in the oven. It wasn’t a quiche because it didn’t have more liquid than egg. It wasn’t a strata because it didn’t contain bread. What was it? All I know is that it was GOOD! Here’s what I did. Call it whatever you like.
- 4 fresh eggs, cracked in a bowl and lightly beaten
- 1 TBS water
- 1 small bell pepper, seeded and chopped
- 2 green onions, white and green parts, sliced
- 2 TBS butter
- 1 ripe tomato, flesh and skin only, diced (no seeds)
- 1/2 cup grated cheese, your choice (I used a blend of 3 cheeses)
- Sprig of fresh thyme leaves, chopped
- Salt and freshly ground black pepper to taste
Gently beat the eggs with the tablespoon of water. Set aside. In a frying pan add one tablespoon butter and heat till melted. Add the chopped bell pepper and green onion, cooking just until still a bit crunchy. Pour into egg mixture after cooling. meanwhile use the remaining butter to grease a small oven proof dish or individual ramekins. Add the sautéed vegetables, tomato, cheese, thyme, and salt and pepper to the bowl and stir with a fork to mix. Pour the egg mixture into the greased dish. Sprinkle a little additional grated cheese on top along with some fresh ground black pepper. Place the egg dish into a slightly larger baking dish and place on middle rack in a preheated 350 degree oven. Carefully pour water into the larger dish to come up to within a half inch of the top of the egg mixture. Carefully slide the oven rack back in place without getting water into your eggs. Bake until set in the middle. It doesn’t jiggle and a knife inserted in the center comes out clean. Remove from oven and run a sharp knife around the edges to loosen the egg. Place a plate on top of the dish and invert to remove the cooked egg. Flip it back over to the pretty side and enjoy.