This diabetic spanish omelet recipe is perfect for that special occasion, whether it be a breakfast, dinner or even as an appetizer. If you have never tried cooking a spanish omelet, don’t be afraid. This is a great one to try.
Diabetic Spanish Omelet Recipe
||1 hour, 30 minutes|
This diabetic spanish omelet recipe is perfect for that special occasion, whether it be a breakfast, dinner or even as an appetizer.
If you have never tried cooking a spanish omelet, don’t be afraid. This is a great one to try.
- 3 Eggs
- 5 Egg Whites
- 5 Small Potatoes
- 1/2 Medium Onion
- 1 Small Zucchini
- 1.5 cups Mixed Green and Red Peppers (Chopped)
- 5 Low Mushrooms
- 3oz Fat Mozzarella Cheese
- 1 tablespoon Parmesan Cheese
- Garlic Powder and Pepper (To Taste)
- Non Fat Olive Oil Cooking Spray
||Pre heat the oven to 375 degrees Fahrenheit. |
||Peel and slice potatoes into small bits. Cook in boiling water until tender. When done, drain and set aside. |
||In a small nonstick skillet, spray with the olive oil spray, and saute onion and peppers until tender. Set Aside. |
||n a mixing bowl, lightly beat eggs, egg whites, mozzarella cheese, pepper and garlic powder. Add potatoes and vegetables and stir several times to mix. |
||Spray 10 inch pie pan or ovenproof skillet with vegetable oil spray and pour in the mixture. Sprinkle the parmesan cheese on the top. |
||Put into oven and bake for approximately 20-30 minutes, or until the top is golden brown. |
||When done, remove from the oven and let cool for approximately 10 minutes. |
The nutritional content above is approximate, per serving. Feel free to add a small garden salad as a side dish.
There you have it, a yummy spanish omelet recipe. We hope you enjoy it.