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.
Servings:
1
yield(s)
Prep Time:
20
mins
Cook Time:
40
mins
Total Time:
60
mins
Ingredients
-
5
small potatoes
(peeled and sliced)
-
1
vegetable cooking spray
-
1/2
medium onion
(minced)
-
1
small zucchini
(sliced)
-
1 1/2
cup
red/green peppers
(sliced thin)
-
5
medium mushrooms
(sliced)
-
3
whole eggs
(beaten)
-
5
egg whites
(beaten)
-
pepper and garlic salt with herbs
(to taste)
-
3
oz
shredded part-skim mozzarella cheese
-
1
tbsp
low-fat parmesan cheese
Instructions
-
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.