Baked Mashed Potato Omelet with Tomato and Feta

Do you ever find yourself with leftover mashed potatoes and gravy? My family loves mashed potatoes but I used to find that there were times we had leftovers in the fridge that no one ate. Here’s a simple, yet delicious meal that be made for any meal time. Choose your own vegetables by using whatever you have on hand.

Baked Mashed Potato Omelet with Tomato and Feta


1 Tablespoon oil

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

12 eggs(we use farm fresh eggs from our chickens)

3 1/2 cups mashed potatoes

1/2 cup Parmesan cheese, grated

1/2 cup Garlic Feta cheese

2 grape-vine tomatoes, sliced

1 Tablespoon Dill seasoning

1 teaspoon salt

1 teaspoon fresh cracked pepper


Preheat oven to 350 degrees.

In a medium skillet over low heat, add 1 tablespoon oil. Add peppers and onion, stirring for 8-10 minutes or until the vegetables are tender.

In a mixing bowl, whisk eggs, mashed potato, Parmesan cheese, dill seasoning, salt and pepper until well combined. Stir in vegetables.

Pour mixture in a lightly coated 9×12 baking dish. Bake for 25 to 30 minutes or until toothpick inserted comes out clean.

Remove from oven. Add slices of tomato and sprinkle feta cheese over the top.

Slice into wedge-like squares. Drizzle with gravy.

*Recipe Note: As egg mixture is baking, you can re-heat your leftover gravy. Vegetables vary in this dish as I said. Some suggestions are: Artichoke Hearts, Mushrooms, Asparagus, Squash or Zucchini.

Do you have a favorite Mashed Potato and Gravy recipe?

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.
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