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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.