Why We Do What We Do

We are the parents of 8 awesome kids! They range in size and color, and their ages range from 11 to 21. Some born naturally to us and some were chosen to share in our chaos! ALL are loved unconditionally and more than words can say. Starting our life together 7 years ago, with 6 kids and both local truck drivers working 10-18 hours a day, God saw fit to slow us down. After a horrible car wreck, leaving 3 of us broken in different ways, we now have a lot more time together and we are always looking for ways to improve the quality of what we have to offer. So make yourself at home, and welcome to the pack!

Saturday, October 26, 2013

Baked Garden Omelet





Prep Time:  15 Minutes
Category:    Breakfast
Servings:     6

INGREDIENTS:

6 large eggs
3/4 cup bell pepper (diced)
3/4 cup onions (diced)
1 cup tomatoes (diced)
1 cup spinach (cooked, chopped)
3/4 cup mushrooms (sliced or diced)
1 1/2 cups grated cheese
basil (dash)
salt & pepper to taste

INSTRUCTIONS:

Preheat oven to 350 degrees.
Divide ingredients into 6 equal portions. Spray the sections of  a muffin pan with large portions
with canola oil, to prevent sticking. Add  spinach, layer bell pepper, onion, mushrooms and top
with diced tomatoes. Sprinkle grated cheese over each section. Crack 1 large egg over each of
the sections filled with ingredients and top with a dash of basil, salt and pepper to taste. Place
in oven for 25-30 minutes, or until eggs are done. Remove from pan while hot and enjoy!
Recipe by David OBryan


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