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 minutes.
7)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

% Daily Value(DV)

total fat:10g---15%
saturated fat:3.5g----18%
tran fat:0g
cholesterol:135mg----45%
sodium 240mg---10%
total carbohydrate:30g----10%
dietary fiber:3g----12%
sugars:3g----0%
protein:16g----0%
vitamin A 8%
vitamin C 60%
calcium 15%
iron 8%

BASE ON A 2,000-CALORIE DIET...

Serving Size

1