Baked Mashed Potato and Vegetable Omelet Recipe

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Baked Mashed Potato and Vegetable Omelet
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.85 Kcal (1138 kJ)
Calories from fat 140.79 Kcal
% Daily Value*
Total Fat 15.64g 24%
Cholesterol 197mg 66%
Sodium 271.02mg 11%
Potassium 447.33mg 10%
Total Carbs 19.97g 7%
Sugars 8.26g 33%
Dietary Fiber 2.28g 9%
Protein 13.22g 26%
Vitamin C 39.7mg 66%
Vitamin A 1.4mg 47%
Iron 14.6mg 81%
Calcium 198.8mg 20%
Amount Per 100 g
Calories 131.01 Kcal (549 kJ)
Calories from fat 67.85 Kcal
% Daily Value*
Total Fat 7.54g 24%
Cholesterol 94.94mg 66%
Sodium 130.61mg 11%
Potassium 215.58mg 10%
Total Carbs 9.62g 7%
Sugars 3.98g 33%
Dietary Fiber 1.1g 9%
Protein 6.37g 26%
Vitamin C 19.1mg 66%
Vitamin A 0.7mg 47%
Iron 7mg 81%
Calcium 95.8mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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