Baked Mashed Potato Omelet Recipe
A great way to start your day is for you to try this recipe. You can use leftover cooked mashed potatoes to make this cheesy pizza-like omelet. In this recipe, you will have to use your oven or microwave because basically, the omelet here should be baked. However, the spices and veggies, except for the mashed potatoes, were sautéed first before they were mixed with the egg mixture. The green and red bell peppers lend more colors and flavor to the omelet. Aside from the potatoes, the mushrooms gave this omelet its healthy touch. It can be served not only for breakfast, but also for lunch and dinner or any time of the day. It doesn’t matter what time it would be served, it’s still as delicious as it can be. This recipe serves 8 hungry mouths, enough for your whole family.
Ingredients
- 1 large red bell pepper, chopped fine
- 1 large green bell pepper, chopped fine
- 1 cup finely chopped onion (150 g)
- 1½ cups sliced mushrooms (115 g)
- 4 tablespoons olive oil (60 ml)
- 8 large eggs
- 3 cups cooked mashed potatoes (675 g)
- 1 cup freshly grated Parmesan cheese (100 g)
- ¼ cup chopped fresh parsley (7 g)
- Salt and pepper
Instructions
- In a large oven-proof skillet with 2 tablespoons of olive oil, sauté peppers, onion, and mushrooms; sprinkle with salt and pepper to taste.
- Cook over medium-low heat for about 5-10 minutes or until the veggies are tender and the mushroom liquid has completely evaporated; Transfer into a mixing bowl when cooked.
- In another large bowl, beat the eggs and then stir in potatoes, parmesan, parsley, salt, and pepper; whisk until the mixture is thoroughly mixed.
- Pour this egg mixture into the bowl of vegetable mixture. Mix thoroughly.
- Use the same skillet to heat the remaining olive oil, and then pour in the entire mixture.
- Bake at 325 degrees F for 20-30 minutes or until completely set.
- Slice the omelet into wedges and serve warm.
