Recipe: Spanish omelet

Ingredients:

• 5 small potatoes, peeled and sliced
• 1 tablespoon olive oil or 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 ounces shredded, part-skim mozzarella cheese
• 1 tablespoon Parmesan cheese
  
  

Procedure:

1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
5. 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.
6. Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potato and egg mixture to a pan. Spread with Parmesan cheese and bake omelet until firm and brown on top, about 20 to 30 minutes.
   
   

Serves: 5
Nutritionals (per serving - 1/5 omelet): Calories 242; Carbohydrate 18g; Protein 19g; Fat 9g

Source: National Diabetes Education Program