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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.


 

 

 


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