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 whole grain dinner roll

This platter is also a lovely snack to serve at a picnic or as an appetizer at a party.


5 small potatoes,peeled and sliced
Vegetable cooking spray
½ medium onion, minced
1 small zucchini, sliced
1½ cups green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten Pepper and garlic saltwith herbs, to taste
3 ounces shredded part-skim mozzarellacheese
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 20–30 minutes

• Remove omelet from oven, cool for 10 minutes, and cut into five pieces.

Source: Recipe and Meal Planner Guide of the National Institutes of Health/National Diabetes Education Program (NDEP).


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