| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Red bell pepper; chopped fine |
| 1 |
|
Green bell pepper; chopped fine |
| 1 |
c |
Finely chopped onion |
| 1 1/2 |
c |
Sliced mushrooms |
| 4 |
tb |
Olive oil |
| 8 |
lg |
Eggs |
| 3 |
c |
Mashed cooked russet; (baking) potatoes |
|
|
; (about 2 pounds) |
| 1/2 |
c |
Freshly grated Parmesan |
| 1/4 |
c |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
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.
Serves 6 to 8.
Gourmet January 1990
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