Spanish Omelet

This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a whole grain dinner roll.

Ingredients :

  • 5 small potatoes, peeled and sliced Vegetable cooking spray
  • ½ medium onion, minced
  • 1 small zucchini, sliced
  • 1½ cups green/red peppers, sliced thin
  • 5 medium mushrooms, sliced
  • 3 whole eggs, beaten
  • 5 egg whites, beaten Pepper and garlic salt with herbs, to taste
  • 3 ounces shredded part-skim mozzarella cheese
  • 1 Tbsp. low-fat parmesan cheese

Directions :

  • Preheat oven to 375 °F.
  • Cook potatoes in boiling water until tender.
  • In a nonstick pan, add vegetable spray and warm at medium heat.
  • Add onion and sauté until brown. Add vegetables and sauté until tender but not brown.
  • In a medium mixing bowl, slightly beat eggs and egg whites, pepper, garlic salt and low-fat mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
  • In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.
  • Remove omelet from oven, cool for 10 minutes, and cut into five pieces.
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