Spanish Omelet / Tortilla española
This tasty dish provides a healthy array of vegetable sand can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a whole-grain dinner roll.
5 small potatoes, peeled and sliced
Vegetable cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1-1/2 cups green or 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 Tbsp. low-fat Parmesan cheese
Preheat oven to 375°F.
Cook potatoes in boiling water until tender.
In a nonstick pan, add vegetable spray and warm at 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 low-fat 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 low-fat parmesan cheese and bake until firm and brown on top, about 20 to 30 minutes.
Remove omelet from oven, cool for 10 minutes, and cut into 5 pieces.
Note: Diabetic exchanges are calculated based on the American Diabetes Association Exchange System.