Place olive oil in a skillet and add potatoes. Stir for a few minutes until the potatoes begin to soften.
Add peas and corn to potatoes, and stir with the potatoes for about 2 minutes.
Pour the potatoes, corn and peas into a greased bread pan.
Crack eggs into a bowl and add milk, salt and pepper. Pour egg mixture over vegetables. Sprinkle with cheese. Bake entire loaf in oven at 350 for about 45-50 minutes.
Remove from oven when eggs are cooked through and knife comes out clean.
Turn loaf onto a cutting board, and cut slices from the baked omelet. Cut in half again so you have mini squares.
serve with a fruit!
Serving Size 6 servings