SPANISH OMELET

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.

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

Procedure:
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 saute until brown. Add vegetables and saute 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.

Nutrition Information:
Serving size: 1/5 of omelet
Calories 242
Carbohydrate 18 grams
Protein 19 grams
Fat 9 grams