Ingredients
2
bell peppers (red and/or green) chopped fine
1
cup finely chopped onion
1
1/2 cup sliced mushrooms
1/2
cup Parmesan cheese, grated
Directions
2.
In a 12" non-stick skillet cook bell peppers, onion and mushrooms in 2 Tbs. oil over moderately low heat, stirring, for 5-10 minutes, or until vegetables are tender (and all liquid mushrooms give off is evaporated.) In a large bowl whisk eggs, potatoes and Parmesan cheese until mixture is combined. Stir in vegetable mixture.
3.
In skillet heat 2 Tbs. oil over moderate heat until hot, pour in egg mixture and bake 20 to 30 minutes, or until it is set. (If skillet handle is plastic, wrap it in a double thickness of foil.) Cut in wedges.
Columbus Restaurants
