Spanish Omelet
Ingredients:
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, garlic salt with herbs to taste
3 ounces part-skim mozzarella cheese (shredded)
1 Tbsp. low-fat parmesan cheese
Directions:
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.
Exchanges: Meat 2 Bread 2 Vegetable Fat 2 (Note: Diabetic exchanges are calculated based on the American Diabetes Association Exchange System)
Tasty Recipes For Diabetics was originally published on blackdoctor.org
