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Baked Mashed Potato Omelet
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- #73705
This oven-baked omelet is made with minced bell peppers, onion, mushrooms, eggs, mashed potatoes and Parmesan cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 bell peppers (red and/or green) chopped fine
1 cup finely chopped onion
1 1/2 cup sliced mushrooms
4 tablespoons oil
8 eggs
3 cups mashed potatoes
1/2 cup Parmesan cheese, grated
directions
Heat oven to 325 degrees F.
In a 12" non-stick skillet cook bell peppers, onion and mushrooms in half of the oil over moderately low heat, stirring, for 5-10 minutes, or until vegetables are tender (and all liquid mushrooms give off is evaporated.)
In a large bowl whisk eggs, potatoes and Parmesan cheese until mixture is combined.
Stir in vegetable mixture.
In a skillet, heat remaining oil over moderate heat until hot, pour in egg mixture.
Place skillet in oven and bake 20 to 30 minutes, or until it is set. (If skillet handle is plastic, wrap it in a double thickness of foil.)
Cut in wedges to serve.
added by
genisis11
nutrition data
476 calories, 30 grams fat, 30 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
November 28, 2013
Another great way to use up leftover mashed potatoes from the holidays. A very hearty omelet. If your potatoes aren't seasoned you'll need to add additional seasonings (minimally salt and pepper) but if you're using something like garlic mashed potatoes you won't need to add much extra.
November 6, 2013
This makes four really filling omelets! Great breakfast recipe.