Spanish OmeletEn Español (Spanish Version)
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 dinner roll.
Serving Size1/5 of omeletCalories
9 gTotal Carbohydrate
19 gServings5IngredientsMeasuresSmall potatoes, peeled and sliced5Olive oil or vegetable cooking spray1 tablespoonMedium onion, minced½Small zucchini, sliced1Green/red peppers, sliced thin1½ cupsMedium mushrooms, sliced5Whole eggs, beaten3Egg whites, beaten5Pepper and garlic salt with herbs to tasteShredded part-skim mozzarella cheese3 ouncesParmesan cheese1 tablespoonDirectionsPreheat oven to 375°F.Cook potatoes in boiling water until tender.In a nonstick pan, add oil or vegetable spray and warm at medium heat.Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.