Baked Mashed Potato and Vegetable Omelet

• 1 large red bell pepper, chopped fine
• 1 large green bell pepper, chopped fine
• 1 cup finely chopped onion
• 1 12 cups sliced mushrooms
• 4 tablespoons olive oil
• 8 large eggs
• 3 cups cooked mashed potatoes
• 1 cup freshly grated parmesan cheese
• 14 cup chopped fresh parsley
• salt and pepper

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.

red bell pepper, green bell pepper, onion, mushrooms, olive oil, eggs, potatoes, freshly grated parmesan cheese, parsley, salt

Taken from www.food.com/recipe/baked-mashed-potato-and-vegetable-omelet-44088 (may not work)