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 dinner roll.

Info
Cook Time:

Serves: 5

Ingredients

 * 5 small potatoes, peeled and sliced


 * 1 tablespoon olive oil or vegetable cooking spray


 * 1/2 medium onion, minced


 * 1 small zucchini, sliced


 * 1 1/2 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.

Source

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