Tortilla (Spanish Omelet) Recipe

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.

• 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 salt with herbs, to taste
• 3 ounces shredded part-skim mozzarella cheese
• 1 Tbsp. low-fat parmesan cheese

1. Preheat oven to 375 °F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add vegetable spray and warm at medium heat.
4. Add onion and sauté until brown.
5. Add vegetables and sauté until tender but not brown.
6. 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.
7. 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.
8. Remove omelet from oven, cool for 10 minutes, and cut into five pieces.