Hearty Egg Bake / Omelet in Bulk
Recipe from Delectbale Delights

What you need
14 oz. shredded Colby-Monterey Jack cheese blend (I use anything that I have on hand except mozzarella)

1.5 tablespoons olive oil
1/3 cup sliced green onions
1 medium red bell pepper, chopped
1 (8 oz) can Sliced Mushrooms, drained*
10 eggs
2 tablespoon whole wheat flour
1 3/4 cups milk


*you can substitute with fresh mushrooms, then you will need to saute mushrooms first till all moisture is gone.

How to make
In medium skillet, heat oil over medium heat. Add bell pepper and mushrooms.
Cook until onions bell peppers are tender and all moisture from mushrooms has evaporated.
Add onions and cool for another couple of minutes.
Spray 13×9-inch glass baking dish with nonstick cooking spray.
Sprinkle half of cheese evenly into sprayed baking dish.
Arrange cooled vegetables over cheese in baking dish.
(If you are using any ham / bacon or shrimp layer them on top of vegetables. Ensure that bacon and shrip are cooked and cooled)
Sprinkle remaining cheese over vegetables.
Beat eggs in large bowl.
Add flour, and milk to eggs; blend well.
Pour over mixture in baking dish.
(If you are making ahead then cover; refrigerate overnight.)
Heat oven to 350°F.
Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
Mixture is set when a tooth pick inserted in the center will come out clean and not wet.
Let stand 10 minutes before serving.
To serve, cut into squares. Optionally you can Garnish with parsely