BAKED MASHED POTATO AND VEGETABLE OMELET
Categories Egg Potato Breakfast Brunch Bake Vegetarian Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.
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Nazmul Hossen
[email protected]This was a great recipe! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
Sultan Atalan
[email protected]This was a great recipe! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
pesh kui
[email protected]This was a great recipe! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
Laurence Byrne
[email protected]This was delicious! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
JAVEED JAAN
[email protected]This was a great recipe! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
Kendrick SavageOfficial
[email protected]I'm not sure what I did wrong, but my omelette turned out really dry. Maybe I didn't add enough milk?
Waashiefa 2illiams
[email protected]This is a great recipe for using up leftover mashed potatoes. I also added some leftover roasted vegetables, and it was delicious!
Themba Lebese
[email protected]Overall, this was a good recipe. It was easy to make and the omelette was tasty. I would definitely make it again.
Paul Liberatori
[email protected]The omelette was a bit too oily for my liking.
MARYM Khaled
[email protected]This was a bit bland for my taste. I think I would add some more herbs and spices next time.
Patricia Ward
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen mashed potatoes and vegetables, and it still turned out great. My family loved it!
tjd91 Denny
[email protected]I made this for breakfast this morning and it was delicious! I used a mix of cheddar and mozzarella cheese, and added some diced ham and onions to the filling. It was a great way to use up leftover mashed potatoes.
Adepoju Kehinde
[email protected]This was a great recipe! The omelette was fluffy and well-seasoned, and the mashed potato and vegetable filling was hearty and flavorful. I especially liked the addition of cheese, which added a nice gooeyness to the omelette.