Spanish Omelet

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4 servings
Preparation Time: 15 minutes / Cook Time: 20-30minutes

• Ingredients
• 5 small potatoes, peeled and sliced
• 1 tbsp. olive oil or cooking spray
• ½ medium onion, minced
• 1 small zucchini, sliced
• 1½ cups green and red peppers, sliced thin
• 5 medium mushrooms, sliced
• 3 whole eggs, beaten
• 5 egg whites, beaten
• 3 oz. shredded, part-skim mozzarella cheese
• 1 tbsp. parmesan cheese
• Pepper, garlic salt, herbs, to taste

Instructions

1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or spray. Turn on medium heat. Sauté vegetables until tender.
4. In a medium mixing bowl, slightly beat the eggs, egg whites, mozzarella cheese, and spices. Stir mixture into the cooked vegetables.
5. Oil or spray a 10-inch pie pan or ovenproof skillet. Pour potatoes and egg mixture into pan. Sprinkle parmesan cheese on top. Bake until firm and brown on top, about 20-30 minutes. Serve.

Nutritional information
Calories per serving: 242.  Carbohydrates: 18 grams.  Fat: 9 grams.  Protein: 19 grams.