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.
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
1Tbsp. low-fat parmesan cheese
Spanish Omelet Directions:
• Preheat oven to 375 °F.
• Cook potatoes in boiling water
• 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
• Remove omelet from oven, cool
for 10 minutes, and cut into five
Adapted from book Tasty Recipes