Special Diets

Spanish Omelet

• From: National Diabetes Education Program

Ingredients

• 5 small potatoes, peeled and sliced

• Vegetable cooking spray

• 1/2 medium onion, minced

• 1 small zucchini, sliced

• 1 1/2 cups 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 oz shredded part-skim mozzarella cheese

• 1 Tbs low-fat parmesan cheese

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 whole grain dinner roll.

Directions

• Preheat oven to 375 °F.
• Cook potatoes in boiling water until tender.
• In a nonstick pan, add vegetable spray and warm at medium heat.
• Add onion and sauté until brown. Add vegetables and sauté until tender but not brown.
• In a medium mixing bowl, slightly beat eggs and egg whites, pepper, garlic salt, and low-fat mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
• In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.
• Remove omelet from oven, cool for 10 minutes, and cut into five pieces.