Best Baked Mashed Potato And Vegetable Omelet Recipes

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BAKED VEGETABLE OMELET



Baked Vegetable Omelet image

This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).

Provided by Valeria

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 medium carrots (about 1/2 pound)
1 medium zucchini
4 eggs
1 cup shredded cheddar cheese
1/4 cup minced parsley
2 tablespoons chopped shallots
1/4 cup whole wheat flour
2 tablespoons wheat germ
1/2 teaspoon salt
pepper, to taste
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
  • In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
  • Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
  • Let cool 5 minutes before cutting. This dish is best served warm, not hot.

Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5

POTATO AND VEGETABLE OMELET (BULGARIAN STYLE)



Potato and Vegetable Omelet (Bulgarian Style) image

I just love eggs and often eat breakfast for dinner. Came across this recipe on the Internet and decided to post it for the Zaar World Tour. This particular one is so loaded with good things, it's a one dish meal. Or you can serve it with a simple salad and a little garlic or peasant bread. The original recipe calls for 4 tablespoons of oil, but I'm planning to cut that in half.

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs potatoes (about 3 medium sized)
salt and black pepper
1 medium red onion, chopped
1 garlic clove, crushed
1 medium red pepper, diced
2 -4 tablespoons olive oil
4 ounces frozen peas
2 tablespoons chopped fresh parsley
6 large eggs
2 ounces low-fat cheddar cheese, grated (mild is best)

Steps:

  • Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
  • While potatoes are cooking chop the onions and peppers, crush the garlic.
  • Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
  • Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
  • Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
  • This omelette works well either hot or served at room temperature.

Nutrition Facts : Calories 366.4, Fat 15.3, SaturatedFat 4, Cholesterol 282, Sodium 237.8, Carbohydrate 39.1, Fiber 6.2, Sugar 5.5, Protein 18.5

BAKED MASHED POTATO AND VEGETABLE OMELET



Baked Mashed Potato and Vegetable Omelet image

Categories     Egg     Potato     Breakfast     Brunch     Bake     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

1 red bell pepper, chopped fine
1 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 mashed cooked russet (baking) potatoes (about 2 pounds)
1/2 cup freshly grated Parmesan
1/4 cup finely chopped fresh parsley leaves

Steps:

  • In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.

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