Spanish Omelet

By 30 Minutes or Less
This omelet is great for breakfast, lunch ... or dinner!

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  • Prep Time: 30 minutes

Main Dishes

Serves: 5
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red


5 small Potatoes, peeled and sliced

Vegetable cooking spray

1/2 medium Onion, minced

1 small Zucchini, sliced

1 1/2 cups green/red peppers, sliced thin

5 medium Mushrooms, sliced

3 whole Eggs, beaten

5 Egg whites, beaten

Pepper and garlic salt to taste

3 oz Mozzarella cheese, fat free, shredded

1 Tbsp Parmesan cheese


  1. Preheat oven to 375 degrees Fahrenheit
  2. Cook potatoes in boiling water until tender.
  3. Spray a large pan with vegetable spray and warm on medium heat. Add the onion and saute until brown.
  4. Add vegetables and saute until tender.
  5. In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozarella cheese. Stir egg and cheese mixture into the cooked vegetables.
  6. Spray a 10-inch pie pan with vegetable spray. Transfer potatoes and egg mixuture into the pan.
  7. Sprinkle parmesan cheese on top and bake for 20 minutes or until firm and brown on top.  

Nutritional Information

  • Calories:    220
  • Carbohydrates:    31g
  • Total Fat:    3.5g
  • Cholesterol:    130mg
  • Saturated Fat:   1g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    14%
  • Sodium:    260 mg
  • Protein:    18g
  • Recipe Credit
  • Courtesy of the National Diabetes Education Program



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