Spanish Omelet

This tasty dish provides a healthy array of vegetables and is great for breakfast, brunch or any meal. Serve with a fresh fruit salad and a dinner roll.

Ingredients

  • 5 small potatoes, peeled and sliced
  • 1 tablespoon olive oil or vegetable cooking spray
  • 1/2 medium onion, minced
  • 1 small zucchini, sliced
  • 1 1/2 cup 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
  • 1 tablespoon parmesan cheese

Directions
Preheat oven to 375 degrees Fahrenheit. Cook potatoes in boiling water until tender. In a nonstick pan, add olive oil or vegetable cooking 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, herbs 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 to 30 minutes.

Serves 5.

Nutrition Information
Serving size: 1/5 of omelet. 242 calories, 9 grams fat, 18 grams carbohydrate, 19 grams protein. 

Recipe courtesy of the National Diabetes Education Program.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.