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Baked Vegetable Omelet




Source of Recipe


Macklinda


List of Ingredients




Baked Vegetable Omelet


1 red bell pepper, chopped
3 cups cooked, mashed russet or Idaho potatoes
1 green bell pepper, chopped
1/2 cup good Romano cheese
1 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1-1/2 cups sliced mushrooms
1/2 cup grated sharp cheddar cheese
4 Tbsp. Olive oil
1/4 cup sliced black olives
8 large eggs



Recipe



In a cast iron or non-stick skillet, cook the peppers, onions and mushrooms with salt and pepper to taste in 2 Tbsp. Olive oil over moderately low heat, 5 to 10 minutes, or until vegetables are tender and all the moisture from the mushrooms has evaporated.

In a large bowl, whisk together eggs, potatoes, cheese, parsley, salt and pepper to taste, until well blended.
Stir in vegetable mixture.

Heat remaining oil in skillet until hot.
Pour mixture into skillet and bake at 325 degrees in the middle rack of a preheated oven, 20 to 30 minutes or until firmly set.

Cut the omelet in wedges and serve with accompaniments of your choice.