Oven Baked Omelet with Feta and Tomatoes

8 eggs, beaten

2 cups milk

½ teaspoon dried thyme

1 ½ teaspoons kosher salt

½ teaspoon pepper

1 cup fire roasted diced tomatoes, drained

½ cup crumbled feta cheese with basil and sun-dried tomatoes

8 ounces Italian bread, cut into bite-size cubes

Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.

Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.

Bake in preheated oven until eggs are fully set, 40-50 minutes.