Spanish Omelet
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.
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.
Daily Servings According to Diabetes Food Guide Pyramid
Serving From Grains/Beans/Starchy Vegetable Group: 1
Serving From Meat Group: 1
Serving From Fat: ½
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.