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Potato Omelet with Roasted Peppers and Zucchini


Adapted from a recipe by Maral Banks in Gardener News Oct 2010

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  • 12 Large Eggs
  • 1/2 t. salt
  • 3 T. grated Parmesan Reggiano
  • 1/4 cup half and half
  • 1/4 t. black pepper
  • 2 medium zucchini
  • 2 red bell peppers
  • 2 medium garlic cloves
  • 1 bunch scallions
  • 1 T minced basil or parsley
  • salt and pepper to taste
  • 3 T. grated parmesan reggiano
  • 12 ounces Yukon gold potatoes
  • olive oil- as needed



Step 1

Whisk eggs, salt, grated parmesan, half and half and black pepper together in a bowl and set aside while you prepare vegetables
Wash and dry zucchini, then shred it. Place shredded zucchini in a clean towel and squeeze to remove excess moisture
Roast peppers then peel them and remove the seeds and ribs. Cut the cleaned
peppers into thin strips.
Peel garlic and pass the cloves through a garlic press
Rinse scallions and pat them dry, then slice them
Peel potatoes and cut them into slices ¼ inch thick. Place potatoes in microwave safe bowl and toss them with 1 t. oil. Cover bowl tightly with plastic wrap and microwave at full power until tender. 3-5 minutes
Preheat the broiler to high with the rack 8 “below broiler element
Heat 3 T. of olive oil in a 10-12 non stick skillet over medium high heat
Add zucchini and cook for about 5 minutes until it is tender. Add the garlic and
scallions and cook for another 30 seconds before adding potatoes, peppers and all but 1 t. of the parsley or basil. Season with salt and pepper to taste Pour beaten egg mixture over vegetables and lightly stir to be sure everything is
well combine cook in this fashion for about 2 minutes (the eggs will still be wet) Sprinkle Parmesan over the top and place pan under broiler. Broil until top is
browned and slightly puffed (the eggs will still seem under done inside)
Remove pan from oven and let it set for about 5 minutes. Top with remaining
parsley and slide the omelet onto a platter. Cut it into wedges and serve
immediately or a room temperature.

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