Baked Spanish Omelet

This protein-packed omelet uses egg whites to keep it light while delivering a rich serving of fiber-filled vegetables and satisfying healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 5 small potatoes, peeled and sliced · 558 kcal in the whole recipe
• 1 tablespoon olive oil · 124 kcal in the whole recipe
• 1/2 medium onion, minced · 30 kcal in the whole recipe
• 1 medium zucchini, sliced · 25 kcal in the whole recipe
• 1 1/2 cups green and red bell peppers, sliced thin · 44 kcal in the whole recipe
• 5 medium mushrooms, sliced · 16 kcal in the whole recipe
• 3 large eggs · 311 kcal in the whole recipe
• 5 egg whites · 113 kcal in the whole recipe
• black pepper and garlic salt with herbs, to taste
• 3 ounces part-skim mozzarella cheese, shredded · 249 kcal in the whole recipe
• 1 tablespoon Parmesan cheese · 21 kcal in the whole recipe

Method

1. Preheat your oven to 375°F (190°C). Boil the sliced potatoes in water until tender, then drain and set aside.

   

2. Heat the olive oil in a nonstick skillet over medium heat. Sauté the minced onion until golden, then add the zucchini, peppers, and mushrooms, cooking until tender.

   

3. In a medium bowl, whisk the eggs and egg whites together. Stir in the black pepper, garlic salt, and shredded mozzarella cheese.

   

4. Combine the cooked vegetables and potatoes with the egg mixture, then pour into a lightly greased 10-inch pie pan or ovenproof skillet.

   

5. Sprinkle with Parmesan cheese and bake for 20 to 30 minutes until the omelet is set and beautifully golden on top.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.