Spanish Omelet

45 min · Serves 5

From 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 (

What goes in

• 5potatoes
• 14.8 mlolive oil
• ½onion
• 1zucchini
• 1½ cupsgreen/red peppers
• 5mushrooms
• 3eggs
• 5egg whites
• pepper and garlic salt with herbs (optional)
• 3 ozpart skim mozzarella cheese
• 14.8 mlParmesan cheese

How to cook it

1. Wash hands with soap and water.
2. Preheat oven to 375 °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.

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