Spanish Omelet/Tortilla Española

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.

(Serves 5)

Spanish Omelet Ingredients

• 5 small potatoes, peeled and sliced
• Vegetable cooking spray
• 1/2 medium onion, minced
• 1 small zucchini, sliced
• 1-1/2 c. thin sliced green or red bell peppers
• 5 medium mushrooms, sliced
• 3 whole eggs, beaten
• 5 egg whites, beaten
• Black pepper, to taste
• Garlic salt with herbs, to taste
• 3 oz. shredded part-skim mozzarella cheese
• 1 T low-fat Parmesan cheese

Directions

Preheat oven to 375°F. Cook potatoes in boiling water until tender. In a nonstick pan, add vegetable spray and warm over 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 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 Parmesan cheese. Bake until firm and brown on top, about 20 to 30 minutes. Remove omelet from oven, cool for 10 minutes, and cut into five pieces.