Sunrise Oven Omelet

Source: The Pampered Chef

16 round mini frozen home-style waffles thawed
3/4 cup frozen chopped broccoli, thawed
1/2 cup chopped red bell peppers
1/4 cup green onions with tops, chopped
1 cup (4 ounces) shredded Cheddar cheese, divided
1 cup (4%) small curd cottage cheese
1/4 cup all-purpose flour
6 eggs divided
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Thaw waffles at room temperature 10 minutes. Heat oven to 375 degrees F.. Spray Deep Dish Pie Plate with nonstick cooking spray.

Drain broccoli on paper towel. Chop bell pepper and green onion with Food Chopper. Combine broccoli, bell pepper, green onion and 3/4 cup of the Cheddar cheese in Small Batter Bowl. Mix gently.

Sprinkle veggie mixture evenly over bottom of pie plate. Arrange waffles slightly overlapping around edge of pie plate; press lightly into veggie mixture.

In Classic Batter Bowl, vigorously whisk cottage cheese, flour and 1 egg using Stainless Steel Whisk until well blended. Whisk in remaining eggs, milk, salt and pepper. Pour over veggie mixture.

Cover edge of waffles with 2 to 3 inch wide strips of aluminum foil. Bake 45-50 minutes or until egg mixture is set. Remove from oven, sprinkle with remaining cheese. Let stand 5 minutes.

(Substitute 4 round frozen home-style waffles thawed and cut into quarters for miniature waffles if desired.)