Spanish Omelet

Description
Spanish Omelet from the National Diabetes Education Program Recipe and Meal Planner Guide, public domain government resource

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.
 * Serves: 5

Ingredients

 * 5 small potatoes, peeled and sliced
 * 1 tablespoon olive oil or vegetable cooking spray
 * ½ medium onion, minced
 * 1 small zucchini, sliced
 * 1½ cup 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 tablespoon parmesan cheese

Directions

 * 1) Preheat oven to 375 °F.
 * 2) Cook potatoes in boiling water until tender.
 * 3) In a nonstick pan, add oil or vegetable spray and warm at medium heat.
 * 4) Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
 * 5) 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.
 * 6) 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.