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.
1/5 of omelet
Servings and Times
Ingredients and Preparation
Small potatoes, peeled and sliced
Olive oil or vegetable cooking spray
Medium onion, minced
Small zucchini, sliced
Green/red peppers, sliced thin
Medium mushrooms, sliced
Whole eggs, beaten
Egg whites, beaten
Pepper and garlic salt with herbs to taste
Shredded part-skim mozzarella cheese
Preheat oven to 375°F.
Cook potatoes in boiling water until tender.
In a nonstick pan, add oil or vegetable spray and warm at medium heat.
Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
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.
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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