Recipe For Health

Spanish Omelet

5 small potatoes, peeled and sliced
1 tbsp. olive oil or vegetable spray
½ medium onion, minced
1 small zucchini, sliced
1½ cups green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
Garlic salt with herbs, to taste
3 oz. shredded part-skim mozzarella cheese
1 tbsp. Parmesan cheese

1. Preheat oven to 375°F.

2. Cook potatoes in boiling water until tender.

3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.

4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.

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

6. 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.

Yield: 5 servings
Serving size: ¹/5 of omelet

Each serving provides:

Calories: 242,
Carbohydrates: 18 g,
Protein: 19 g,
Fat: 9 g