SPANISH OMELET

By TOJO

Ingredients
  • 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

Directions
  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

Servings
5
Serving size
1/5 of omelet
Calories 260
Calories from fat 90
Total fat 10g
Saturated fat
4g
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
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.