Ingredients

• 5 small potatoes, peeled and sliced
• 1 tablespoon olive oil or vegetable cooking spray
• 1/2 medium onion, minced
• 1 small zucchini, sliced
• 1 1/2 cup 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 tablespoon parmesan cheese

Directions

1. Preheat oven to 375¡F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
4. Add the
   onion and sautŽ until brown. Add vegetables and sautŽ until tender but not brown.
5. 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.
6. 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.

Yield: 5 servings

Nutrition Facts

Serving size: 1/5 of omelet

Amount Per Servings
Calories: 242

Carbohydrate: 18 grams

Protein: 19 grams

Fat: 9 grams

Daily Servings According to Diabetes Food Guide Pyramid: serving from
Grains/Beans/Starchy Vegetable group: 1 serving from Meat group: 1 serving from
Fat: 1/2 Source: ndep.nih.gov