Method

In a large oven-proof saute pan, saute vegetables and garlic in 2 tablespoons olive oil over medium-high heat until tender but not limp. 

Preheat oven to 325°F. 

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. 

Serves 8. 

Contributor: Candy Bamhart

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