Spanish Omelet

This recipe can be enjoyed for any meal of the day. Spice it up with your favorite hot sauce.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Spanish
• Difficulty: Medium

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Low-Calorie

Tags

• bake
• sauté
• healthy
• comfort food
• savory
• rich

Ingredients

• 5 potatoes (small, peeled and sliced)
• 1 tablespoon olive oil (or cooking oil of choice, or non-stick cooking spray)
• 0.5 onion (medium, minced)
• 1 zucchini (medium, sliced)
• 1.5 cup green/red peppers (sliced thin)
• 5 mushrooms (medium, sliced)
• 3 eggs
• 5 egg whites
• 1 pinch black pepper and garlic salt with herbs (to taste)
• 3 ounce part skim mozzarella cheese (shredded)
• 1 tablespoon Parmesan cheese

Instructions

1. Preheat oven to 375 degrees F. Cook potatoes in boiling water until tender.
2. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
3. Add the onion and sauté until brown.
4. 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.
6. Stir egg cheese mixture into the cooked vegetables.
7. Oil or spray a 10-inch pie pan or ovenproof skillet.
8. Transfer potatoes and eggs mixture to pan.
9. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20 to 30 minutes.

Nutrition (per serving)

• Calories: 298
• Protein: 16.5 g
• Carbohydrates: 37.3 g
• Fat: 10 g
• Fiber: 4.4 g
• Sodium: 245 mg
• Saturated Fat: 3.6 g
• Sugar: 5.6 g
• Cholesterol: 135 mg