Baked Mashed Potato and Vegetable Omelet

Delicious hearty breakfast, lunch or dinner.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  large red bell pepper, chopped fine
• 1  large green bell pepper, chopped fine
• 1  cup  finely chopped onion
• 1 1⁄2 cups  sliced mushrooms
• 4  tablespoons olive oil
• 8  large eggs
• 3  cups  cooked mashed potatoes
• 1  cup  freshly grated parmesan cheese
• 1⁄4 cup  chopped fresh parsley
•  salt and pepper

Directions

1. In a large oven-proof skillet, saute the peppers, onion, and mushrooms in 2 tablespoons of olive oil and salt and pepper to taste.
2. Saute over medium-low heat for about 5-10 minutes or until the veggies are tender and the mushroom liquid has evaporated.
3. In a large bowl, combine the eggs, potatoes, parmesan, parsley, salt, and pepper; whisk until the mixture is well mixed.
4. Stir in the vegetable mixture.
5. In the same skillet, heat the remaining olive oil.
6. Pour in the egg mixture.
7. Bake at 325 degrees for 20-30 minutes or until set.
8. Cut the omelet into wedges and serve warm.