• Cooking Time:
  • Servings: 6
  • Preparation Time:


This also makes a good supper, just add some garlic bread & a salad.


  • 1 tablespoon olive oil
  • 1 medium russet potato, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • Salt & pepper
  • 1/4 pound mushrooms, sliced
  • 1 small eggplant (about 6 ounces), unpeeled and thinly sliced
  • Olive oil cooking spray
  • 2 medium tomatoes, thinly sliced
  • 1 teaspoon crushed dried basil
  • 1/2 teaspoon crushed dried thyme
  • 1/4 cup grated Parmesan cheese
  • 6 eggs, beaten


  • Preheat the oven to 450°F. Spread the olive oil in the bottom of a 12-inch well-seasoned cast iron skillet. Arrange the potato and onion slices in the skillet and sprinkle with garlic, salt & pepper. Bake, uncovered, for 15 minutes. Add the mushroom and eggplant slices, and spray with the cooking spray. Continue to bake for 10 minutes more.
  • Add the tomato slices, herbs, and cheese. Pour the eggs over the vegetables and, using a knife, slightly move the layers of vegetables to allow the eggs to flow to the bottom.
  • Bake, uncovered, for about 20 minutes, until the omelet is puffed, golden brown, and a knife inserted into the center comes out clean. (Do not overcook; omelet should be firm but not dry). Cut into wedges and serve hot or at room temperature.
  • Makes 6 servings

Categories: Breakfast 
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