Serves 5
298 cal · 60 min
Spanish Omelet
Recipe GLPRf9fdc946641043
A hearty, vegetable-filled baked omelet combining tender potatoes, sautéed peppers, mushrooms, and zucchini with eggs and melted cheese. This nutritious dish is perfect for breakfast, brunch, or a light dinner and serves five people.
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Ingredients
5 small potatoes, peeled and thinly sliced
1 tablespoon olive oil or cooking spray
1/2 medium onion, minced
1 medium zucchini, thinly sliced
1 1/2 cups bell peppers (green or red), thinly sliced
5 medium mushrooms, thinly sliced
3 large eggs
5 egg whites
Black pepper to taste
Garlic salt with herbs to taste
3 ounces part-skim mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and clean water. Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil. Add the sliced potatoes and cook until fork-tender, approximately 10–12 minutes. Drain and set aside.
Heat a large nonstick skillet over medium heat and lightly coat with olive oil or cooking spray.
Add the minced onion and sauté for 3–4 minutes, stirring occasionally, until softened and golden.
Add the zucchini, bell peppers, and mushrooms to the skillet. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly firm. Do not allow them to brown.
In a medium mixing bowl, lightly beat together the whole eggs and egg whites. Stir in the black pepper, garlic salt with herbs, and shredded mozzarella cheese until well combined.
Pour the egg and cheese mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly throughout the eggs. Add the cooked potatoes and fold them in.
Lightly coat a 10-inch ovenproof skillet or pie pan with olive oil or cooking spray. Carefully transfer the entire omelet mixture into the prepared pan, spreading it into an even layer.
Sprinkle the grated Parmesan cheese evenly over the top of the omelet.
Place the pan in the preheated 375°F oven and bake for 20–30 minutes, until the omelet is firm to the touch, the center is set (no longer jiggles when gently shaken), and the top is light golden brown. The omelet is done when a toothpick inserted in the center comes out clean.
Remove from the oven and let rest for 2–3 minutes before slicing. Cut into 5 wedges and serve warm.
