Savory Oven Baked Omelet

3 tablespoons olive oil
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 orange bell pepper diced
8 ounces fresh mushrooms, sliced
1 cup fresh uncooked spinach
10 large eggs
1 cup cream or milk
2 teaspoons salt
2 cups stale bread cubes (1/2 inch pieces)
4 ounces +/-cream cheese, crumbled into small bits
4 ounces grated Swiss cheese


1. Oil the bottom and sides of a 10-inch springform pan. Line pan with parchment paper covering the bottom and sides with one sheet. Spray with oil.

2. Heat the oil in pan over medium-high heat. Saute onion, garlic, peppers, and mushrooms until crisp-tender.

3. Place bread cubes in bottom of pan. When vegetables are cooked, place on top of bread.

4. Remove stems from spinach and place on top of vegetables. Cover with shredded cheese and top with cream cheese, placed on top like pepperoni on a pizza. This can be prepared the previous day to serving.

5. Whisk the eggs and cream together in large bowl. Season with salt and pepper. Refrigerate until needed. This can be prepared the previous day to serving.

6. Cover baking sheet with foil. Place springform pan on top of baking sheet and cover with saran wrap. Refrigerate until needed.

7. When ready to bake, preheat oven to 375. Pour egg mixture over items in springform pan. Cook 50-60 minutes until middle is set and not firm. Cut into wedges and sprinkle with parmesan cheese. Can be cooked and held at least 1 hour before serving.