2 large russet potatoes, peeled
5 teaspoons canola oil (divided)
7 portabella mushrooms, chopped
7 white mushrooms, chopped
2 ½ teaspoons of salt (divided)
1 cup grape tomatoes, chopped into 4 halves
3 tablespoons Parmesan cheese
Chopped green onions (optional)
Cut potatoes into thin straw-like form. Add to skillet, with 1 tablespoon of canola oil. Set stove on medium-high, frying for 2 to 3 minutes, until they golden. (Note: they will not be fully cooked at this point)
Add peppers, mushrooms, onions, 2 teaspoons of oil and 2 teaspoons of salt. Reduce heat to medium. Cover and allow to cook for 10 minutes.
Add tomatoes, mix and allow to cook for additional 2 minutes, covered.
Crack 4 eggs into separate bowl, adding ½ teaspoon of salt to the eggs. Pour the unbeaten eggs into the skillet. Fold eggs into the vegetables and potatoes, slowly beating the eggs for an even distribution into the mixture. Cover and cook for 3 to 5 minutes, or until eggs are fully cooked.
Add 3 tablespoons of Parmesan cheese to top of omelet. Top with greens onions and enjoy!