This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a dinner roll.
Nutrition Facts| Serving Size | 1/5 of omelet | | Calories | 242 | | Total Fat | 9 g | | Total Carbohydrate | 18 g | | Protein | 19 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Small potatoes, peeled and sliced | 5 | | Olive oil or vegetable cooking spray | 1 tablespoon | | Medium onion, minced | ½ | | Small zucchini, sliced | 1 | | Green/red peppers, sliced thin | 1½ cups | | Medium mushrooms, sliced | 5 | | Whole eggs, beaten | 3 | | Egg whites, beaten | 5 | | Pepper and garlic salt with herbs to taste | | Shredded part-skim mozzarella cheese | 3 ounces | | Parmesan cheese | 1 tablespoon |
Directions - Preheat oven to 375°F.
- Cook potatoes in boiling water until tender.
- In a nonstick pan, add oil or vegetable spray and warm at medium heat.
- Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
- In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
- 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 20-30 minutes.
|