4 cups fresh "vegetables for stir fry", finely chopped (bok choy, carrots, cabbage, greens, leeks, etc..) 1 clove minced garlic 4 tablespoons safflower or grapeseed oil 8 large eggs, beaten 3 cups peeled, cooked and mashed white or red rose potatoes 1 cup grated Parmesan cheese 1 teaspoon dry Italian seasoning 8 tablespoons butter 3 teaspoons finely chopped arugula
In a large oven-proof saute pan, saute vegetables and garlic in 2 tablespoons oil over medium-high heat until tender but not limp. In a large mixing bowl, whisk together eggs, mashed potatoes, cheese and Italian seasoning, whipping well to make as light as possible. Fold in vegetable mixture. Place remaining olive oil in the saute pan and heat until warm. Spread potato-vegetable mixture in pan and bake for 30 minutes or until set. In a small bowl, blend butter and arugula thoroughly. Chill while omelet bakes. When omelet is done, allow it to sit 2-3 minutes before cutting into wedges for service. Top each wedge with a dollop of arugula butter.
recipe adapted from Candy Barnhardt at www.inmamaskitchen.com