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.

Nutrition Facts

Serving Size1/5 of omelet
Total Fat9 g
Total Carbohydrate18 g
Protein19 g

Servings and Times


Ingredients and Preparation

Small potatoes, peeled and sliced5
Olive oil or vegetable cooking spray1 tablespoon
Medium onion, minced½
Small zucchini, sliced1
Green/red peppers, sliced thin1½ cups
Medium mushrooms, sliced5
Whole eggs, beaten3
Egg whites, beaten5
Pepper and garlic salt with herbs to taste
Shredded part-skim mozzarella cheese3 ounces
Parmesan cheese1 tablespoon
  1. Directions
  2. Preheat oven to 375°F.
  3. Cook potatoes in boiling water until tender.
  4. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
  5. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
  6. 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.
  7. 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.