Spanish Omelet
Source: Control Your Diabetes for Life: Recipes and Meal Planner Guide US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) National Diabetes Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This recipe can be enjoyed for any meal of the day. Spice it up with your favorite hot sauce.
- Makes
- 5 servings
Ingredients
- 5 small potatoes, peeled and sliced
- 1 tablespoon olive oil (or cooking oil of choice, or non-stick cooking spray)
- 1/2 medium onion, minced
- 1 medium zucchini, sliced
- 1 1/2 cups green/red peppers, sliced thin
- 5 medium mushrooms, sliced
- 3 eggs
- 5 egg whites
- black pepper and garlic salt with herbs (to taste)
- 3 ounces part skim mozzarella cheese, shredded
- 1 tablespoon Parmesan cheese
Directions
- Wash hands with soap and water.
- Preheat oven to 375 degrees F.
- Cook potatoes in boiling water until tender.
- In a nonstick pan, add oil or vegetable spray and warm at medium heat.
- Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
- 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.
- 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 to 30 minutes.
Notes
Learn more about: Potatoes Onions Zucchini Bell Peppers Mushrooms
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.