Spanish Omelet

 

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Recipe type: Breakfast

Cuisine: Spanish

Serves: 5

Ingredients

• 5 small potatoes, peeled and sliced
• Vegetable cooking spray
• ½ medium onion, minced
• 1 small zucchini, sliced
• 1½ cups 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 Tbsp. low-fat parmesan cheese

Instructions

1. • Preheat oven to 375 °F.
2. • Cook potatoes in boiling water until tender.
3. • In a nonstick pan, add vegetable spray and warm at medium heat.
4. • Add onion and sauté until brown, Add vegetables and sauté until tender but not brown.
5. • 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.
6. • 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.
7. • Remove omelet from oven, cool for 10 minutes, and cut into five pieces.

Nutrition Information

Serving size: ⅕ Calories: 260 Fat: 10g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 30g Sugar: 9g Sodium: 240mg Fiber: 3g Protein: 16g Cholesterol: 135mg

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