Spanish Omelet
This recipe can be enjoyed for any meal of the day. Spice it up with your favorite hot sauce.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/5 of omelet
298
Calories
17g
Protein
37g
Carbs
10g
Fat
4g
Fiber
6g
Sugar
245mg
Sodium
Saturated Fat 4 g · Cholesterol 135 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes, peeled and sliced
5 small
olive oil
1 tablespoon · or cooking oil of choice, or non-stick cooking spray
onion, minced
1/2 medium
zucchini, sliced
1 medium
green/red peppers, sliced thin
1 1/2 cups
mushrooms, sliced
5 medium
eggs
3
egg whites
5
black pepper and garlic salt with herbs
to taste
part skim mozzarella cheese, shredded
3 ounces
Parmesan cheese
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 375 degrees F.
- 3
Cook potatoes in boiling water until tender.
- 4
In a nonstick pan, add oil or vegetable spray and warm at medium heat.
- 5
Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
- 6
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.
- 7
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 to 30 minutes.
Source: USDA MyPlate Kitchen · Control Your Diabetes for Life: Recipes and Meal Planner Guide US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) National Diabetes Education Program
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