Ingredients (Serves 5)
Here are the ingredients you'll need:
- 5 small potatoes, peeled and sliced
- 1 tablespoon olive oil or vegetable cooking spray
- 1/2 medium onion, minced
- 1 small zucchini, sliced
- 1½ cup green/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 shredded part-skim mozzarella cheese
- 1 tablespoon Parmesan cheese.
Procedure
Here's what you need to do:
- Cook potatoes in boiling water until tender.
- In a nonstick pan, add oil or vegetable spray; 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 oven-proof skillet. Transfer potato and egg mixture to pan. Spread with Parmesan cheese and bake omelet until firm and brown on top, about 20 to 30 minutes.
Nutrition Information
|
Serving size
|
1/5 of omelet
|
|
Calories
|
242
|
|
Carbohydrate
|
18 grams
|
|
Protein
|
19 grams
|
|
Fat
|
9 grams
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