Make your mornings extra special with this easy oven omelet with a southwestern flair. Flavorful chiles and peppers and sharp cheddar cheese make this meatless egg dish something worth waking up to.
Preheat the oven to 425 degrees. Grease a 9.5-inch pie plate with nonstick cooking spray.
In a large bowl, beat the eggs. Stir in the cheese, chiles, pepper, green onions, and cumin. Season to taste with salt and pepper. (The dish can be refrigerated or frozen at this point, if desired. Thaw before baking.)
Bake the egg dish for 15-20 minutes or until set. Serve immediately.
Notes
Store leftovers covered in the fridge for up to 4 days.