• 5 Small potatoes

  • Vegetable cooking spray

  • 1/2 medium onion,minced

  • 1 Small zucchini,sliced

  • 1 1/2 cups of green and 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 of shredded part-skim mozzarella cheese

  • 1 Tbsp. low-fat Parmesan cheese

  1. Preheat oven to 375.

  2. Cook potatoes in boiling water until tender.

  3. Lightly coat a nonstick pan with vegetable oil spray.Warm pan on medium heat.

  4. Add onion and saute' until tender but not brown.

  5. In a medium bowl,slightly beat eggs and eggs whites,pepper,garlic salt and mozzarella cheese.Stir egg-cheese mixture into the cooked vegetables.

  6. Lightly coat a 10 inch pie pan or any oven proof skillet with vegetable spray.Transfer potatoes and egg mixture to pan.Sprinkle with Parmesan cheese.Bake until firm and brown on top,about 20-30 Remove omelet from oven.Cool for 10 minutes,and cut into five pieces.

Nutritional Facts

Serving size
1/5 of omelet
Calories 260
Calories from fat 90
Total fat 10g
Saturated fat
Trans fat 0g
Cholesterol 135mg
Sodium 240mg
Total carbohydrate 30g
Dietary fiber 3g
Sugars 3g
Protein 16g
Vitamin A 8%
Vitamin C 60%
Calcium 15%
Iron 8%

breakfast eggs omelet vitamin d calcium gluten free stovetop

4 replies

FLDawn 2009-10-05 19:10:54 -0500 Report

YUMMY this sounds good. I use egg beaters or the generic variety of them and wonder if there is a reason for the extra egg white in the recipe. What is great here is that it sounds yummy and easy. Thanks for sharing this.