2 Tbsp olive oil
2 zucchini, cubed
1 green pepper, cubed
1 red pepper, cubed
1 onion, diced
4 tomatoes, cubed
10 eggs
1/4 cup Silk Unsweetened Soy or Almondmilk
4 Tbsp instant mashed potatoes
2 Tbsp chopped basil
1 Tbsp fresh, finely minced parsley
Salt and pepper to taste
Preheat oven to 375˚F.
Heat the oil in a large skillet and sauté vegetables and tomatoes (but not the herbs) until they are nicely caramelized, about 8-10 minutes.
Allow to cool at room temperature for a few minutes.
Place an empty 2-liter bread pan in preheated oven for 15 minutes (This prevents the mixture from sticking to pan). Meanwhile, in a large bowl vigorously whisk together eggs, Silk and instant mashed potatoes.
Pour cooled vegetables into egg mixture. Add basil and parsley. Add salt and pepper to taste.
Carefully remove bread pan from oven, coat the interior of the pan with olive oil and pour the batter into the pan. Bake for approximately 50 minutes.
Set aside for 10 minutes and turn omelette out of pan onto a plate to serve, according to