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Spanish Omelet
Makes 5 Servings
Ingredients
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
- 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 sauté until brown. Add vegetables and sauté 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.
Notes
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.
