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+ | {{Wikifiedrecipe}} |
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+ | == Description == |
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− | ==Info== |
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+ | * '''Serves''': 5 |
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− | '''Serves''': 5 |
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* 5 small [[potato]]es, peeled and sliced |
* 5 small [[potato]]es, peeled and sliced |
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* 1 small [[zucchini]], sliced |
* 1 small [[zucchini]], sliced |
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* 5 medium [[mushroom]]s, sliced |
* 5 medium [[mushroom]]s, sliced |
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* 3 whole [[egg]]s, beaten |
* 3 whole [[egg]]s, beaten |
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* 5 [[egg white]]s, beaten |
* 5 [[egg white]]s, beaten |
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* [[black pepper|Pepper]] and [[garlic salt]] with herbs, to taste |
* [[black pepper|Pepper]] and [[garlic salt]] with herbs, to taste |
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* 1 tablespoon [[parmesan cheese]] |
* 1 tablespoon [[parmesan cheese]] |
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− | ==Directions== |
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− | + | # Preheat oven to 375°F. |
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− | ==Source== |
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− | __NOEDITSECTION__ |
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[[Category:Spanish Recipes]] |
[[Category:Spanish Recipes]] |
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+ | [[Category:Egg Recipes]] |
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[[Category:Potato Recipes]] |
[[Category:Potato Recipes]] |
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[[Category:Zucchini Recipes]] |
[[Category:Zucchini Recipes]] |
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[[Category:Mushroom Recipes]] |
[[Category:Mushroom Recipes]] |
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− | [[Category:Mozzarella Cheese Recipes]] |
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[[Category:Main Dish Recipes]] |
[[Category:Main Dish Recipes]] |
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[[Category:Breakfast Recipes]] |
[[Category:Breakfast Recipes]] |
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[[Category:Brunch Recipes]] |
[[Category:Brunch Recipes]] |
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[[Category:Diabetic Recipes]] |
[[Category:Diabetic Recipes]] |
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Revision as of 22:55, 20 January 2010
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
- Preheat 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.