Use those leftover food : mashed potato omelette

The recipe I tried out the other night was inspired by a recipe I found on Epicurious.

Ingredients :
1 cup rough chop broccoli
1 cup sliced mushroom (use your fave mushroom)
2 slices prosciutto - slice thinly (use canadian bacon or bacon bits)
1 medium size onion - slice thinly
5 medium size eggs
1 1/2 cups mashed potato (from about 3 medium size yellow potato)
1/2 cup milk
1 cup shredded cheese
1/2 tea spoon salt
a little bit ground black pepper (optional)
3 tbs oil
ketchup (optional)

Preparation :
Preheat the oven at 325.

Heat up about 1 tbs of oil on a medium size frying pan. Fry the onion until fragrant about 1 minute. Toss in the broccoli, stir around for another 1 minute. Toss in the mushroom. Pour in about 1/2 cup of water and cover the frying pan to make sure the veggies and mushroom become tender (about 5 minutes). Stir in prosciutto and let it fry another minute. Turn off the fry and set the stir fry veggie combo aside.

On a big bowl, crack all the eggs, pour in the milk and add salt and pepper. Beat the egg well using a whisker. Put in the mashed potato and cheese and stir well to combine.

Put in the stir fry veggie combo to the egg mixture and stir to combine.

Heat up a clean frying pan with 2 tbs oil on medium heat until hot but not smoking. Pour in the egg mixture and set the frying pan in the middle of the oven to bake. If the handle of the frying pan is plastic make sure to wrap it with double thickness of aluminum foil. Or use a corelle or pyrex baking dish (but make sure to brush some oil or spray a thin layer of oil).

Bake the omelette in the oven at 325 for about 25 minutes. Then increase it to 375 and bake another 10 minutes or until the egg is set.

Take it out from oven and let it cool off slightly. Serve warm with ketchup if desired.