1 green bell pepper, seeds removed and cut into thin strips
olive oil, for brushing baking pan (or use nonstick spray)
1/2 tsp. dried oregano (optional, but good)
1 cup cherry tomatoes, sliced in half
1 cup crumbled Feta cheese (more or less to taste)
salt and fresh ground black pepper for seasoning eggs
Preheat oven or toaster oven to 375F/190C.
Brush 9″ x 13″ (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.
Cut out seeds from green pepper, then cut into short thin slices.
Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.
While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined.
Season eggs with salt, and fresh ground black pepper.
After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine.
Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly cooked.
Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.)
Return pan to oven and cook for about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time.
It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.)
This is good served with a dollop of low-fat sour cream or plain yogurt.
This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.