Spanish Omelet

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

• Directions:

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

Nutrition Facts:

Serving Size 1/5 of omelet

Amount Per Serving

Calories260

Calories from Fat90

% Daily Value (DV)*

Total Fat 10g15%

Saturated Fat 3.5g18%

Trans Fat 0g

Cholesterol 135mg45%

Sodium 240mg10%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 3g

Protein 16g

Vitamin A8%

Vitamin C60%

Calcium15%

Iron8%

*Percent Daily Values are based on a 2,000 calorie diet.

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 whole grain dinner roll.