• Spanish Omelet

    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 dinner roll.

    Nutrition Facts

    Serving Size 1/5 of omelet
    Calories 242
    Total Fat 9 g
    Total Carbohydrate 18 g
    Protein 19 g

    Servings and Times

    Servings 5

    Ingredients and Preparation

    Ingredients Measures
    Small potatoes, peeled and sliced 5
    Olive oil or vegetable cooking spray 1 tablespoon
    Medium onion, minced ½
    Small zucchini, sliced 1
    Green/red peppers, sliced thin 1½ cups
    Medium mushrooms, sliced 5
    Whole eggs, beaten 3
    Egg whites, beaten 5
    Pepper and garlic salt with herbs to taste
    Shredded part-skim mozzarella cheese 3 ounces
    Parmesan cheese 1 tablespoon
    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 potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

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