Baked Mashed Potato Omelet

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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

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.

reviews & comments

Valerie REVIEW:
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.
marieadams REVIEW:
November 6, 2013

This makes four really filling omelets! Great breakfast recipe.

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