Spanish Omelet  

4 servings

Preparation Time: 15 minutes

Cook Time: 20-30 minutes

Ingredients

5 small potatoes, peeled and sliced                                          

1 tbsp. olive oil or cooking spray

1/2 medium onion, minced

1 small zucchini, sliced

1-1/2 cups green and red peppers, sliced thin

5 medium mushrooms, sliced

3 whole eggs, beaten

5 egg whites, beaten

3 oz. shredded, part-skim mozzarella cheese

1 tbsp. parmesan cheese

Pepper, garlic salt, herbs, to taste

Instructions

Preheat oven to 375°F.

Cook potatoes in boiling water until tender.

In a nonstick pan, add oil or spray. Turn on medium heat. Sauté vegetables until tender.

In a medium mixing bowl, slightly beat the eggs, egg whites, mozzarella cheese and spices. Stir mixture into the cooked vegetables.

Oil or spray a 10-inch pie pan or ovenproof skillet. Pour potatoes and egg mixture into pan. Sprinkle parmesan cheese on top. Bake until firm and brown on top, about 20-30 minutes. Serve.

Nutritional information:

Calories per serving: 242. Carbohydrates: 18 grams. Fat: 9 grams. Protein: 19 grams