Name: Greek Vegetable Omelet
Ingredients: 3 tb Olive oil, a good one; 1/2 Onion, chopped; 1 Green bell pepper, scrubbed, stemmed, and seeded, then cut in 1/4 inch (6 mm) strips; 1 ts Fresh sweet basil, minced; 1/4 c Parsley, minced fresh; 2 md Boiling potatoes, cooked until tender, sliced in 1/4 inch rounds; 6 Eggs, well beaten; 3 tb Parmesan cheese, grated, or kefalotyri cheese; Freshly ground black pepper; Sliced ripe tomatoes

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CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Greek	Breakfast	4	Servings

INGREDIENTS

3	tb	Olive oil, a good one
1/2		Onion, chopped
1		Green bell pepper, scrubbed, stemmed, and seeded, then cut in 1/4 inch (6 mm) strips
1	ts	Fresh sweet basil, minced
1/4	c	Parsley, minced fresh
2	md	Boiling potatoes, cooked until tender, sliced in 1/4 inch rounds
6		Eggs, well beaten
3	tb	Parmesan cheese, grated, or kefalotyri cheese
		Freshly ground black pepper
		Sliced ripe tomatoes

INSTRUCTIONS

In a large skillet or omelet pan, heat the oil. Saute the onion and pepper
until they are soft and golden but not brown. Add the basil and parsley and
stir just to heat through. Lay the potato slices in the skillet,
distributing the onion, peppers and herbs throughout. When the potatoes are
heated through, pour the beaten eggs over all. Sprinkle with grated cheese
and set the skillet, uncovered, in a 350 F oven until the eggs are set
about 20 minutes. Top with a couple of grindings of black pepper and
garnish with sliced tomatoes. Serve with warm bread, olives, and wine for
an easy but elegant brunch.
Typos by Brenda Adams and prepped by MC_Buster; mc post 4/18/97
Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to
MC-Recipe Digest V1 #577 by Brenda BADams <badams@northwest.com> on Apr 18,
1997

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