Spanish Omelet

Makes 5 Servings


Spanish Omelet

5 (small)  Potatoes (peeled and sliced)
1 tablespoon  Olive oil (or vegetable cooking spray)
½ (medium)  Onion (minced)
1 (medium)  Zucchini (sliced)
1½ cups  Green/red peppers (sliced thin)
5 (medium)  Mushrooms (sliced)
3 (whole)  Eggs (beaten)
5  Egg whites (beaten)
To taste  Pepper and garlic salt with herbs
3 ounces  Part skim mozzarella cheese (shredded)
1 tablespoon  Parmesan cheese

Spanish Omelet Directions

  1. Preheat oven to 375°F.
  2. Cook potatoes in boiling water until tender.
  3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
  4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
  5. 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.
  6. 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.


Source: National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention., Control Your Diabetes. For Life. Recipes and Meal Planner Guide

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