Spanish Omelette Casserole _ Breakfast Series _ at the Lake _

Eggs are everyday food but at times you ran out of recipes. This Spanish Omelette Casserole is a fine dinning recipe. Done in no time and can be made in advance. This recipe was shot at Otter Lake.

Prep Time - 15 min.
Cook Time 30~45 min.
Serve 8~10 ppl

Ingredients

Bread - 16 slices
Eggs (Anday) – 12
Salt to taste
Black Pepper (Kali Mirch) - 1 tbs
Italian Herbs – 3 tsp
Crushed Pepper (Kuti howi Mirch) – 3 tsp
Milk (Doodh) – 1 cup
Spinach (Palak) - 250g
Mushrooms - 250g
Salami (Julian Cut) - 5-6 slices
Spring Onions (Hari Piyaz) - 1 cup
Green Olives (Haray Zaitoon) - 1/2 cup
Black Olives (Kalay Zaitoon) - 1 cup
Butter – 2 tbs

Steps
1. Spread the Butter on a baking tray
2. Placed the bread on the baking tray
3. Mix all the eggs with the following
- Salt to taste
- Black Pepper (Kali Mirch) - 1 tbs
- Italian Herbs – 3 tsp
- Crushed Pepper (Kuti howi Mirch) – 3 tsp
- Milk (Doodh) – 1 cup
4. Now spread the eggs on each bread.
5. Now sprinkle the following:
- Spinach (Palak) - 250g
- Mushrooms - 250g
- Salami (Julian Cut) - 5-6 slices
- Spring Onions (Hari Piyaz) - 1 cup
- Green Olives (Haray Zaitoon) - 1/2 cup
- Black Olives (Kalay Zaitoon) - 1 cup
6. Now bake it at 300 for 25~30 min. (or until the eggs are cooked).
7. Served it in the same tray.

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