Contributed by (Adapted from www.kalynskitchen.com)

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Ingredients

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 C Cherry tomatoes, sliced in half
3/4 C crumbled Feta cheese
10 Eggs
1 tsp Spike Seasoning
Salt and fresh ground Black pepper for seasoning eggs

Instructions

Preheat oven or toaster oven to 375°F. Brush 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 oven, 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 Spike Seasoning, 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 shriveled. Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. Return pan to oven and cook for 25-28 minutes, or until the top is lightly browned and eggs are set. (It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.) Serve hot.

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