Spanish Omelet

[tzi]

I haven't tried this as yet, but it sounded good. We have a nutrition program at the office, and sometimes they have recipes that actually sound pretty good, so... why not?

Spanish Omelet/Tortilla Española

Ingredients
• 5 small potatoes, peeled and sliced
• 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
• 3 ounces shredded part-skim mozzarella cheese
• 1 Tbsp. low-fat parmesan cheese
• Pepper and garlic salt with herbs, to taste
• Vegetable cooking spray

Preheat oven to 375ºF/190ºC. Cook potatoes in boiling water until tender

In a non-stick 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" 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, approximately 20-30 minutes.

Remove omelet from oven, cook for 10 minutes, and cut into 5 pieces.