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Wellness & CareHealthy Recipes › Spanish Omelet
January 22, 2019

Spanish Omelet

Spanish Omelet

Barbara R. Smith, Diabetes Educator at Westmed shares a healthy and simple recipe to help you achieve you New Year’s Health goals.

Spanish Omelet 


5 small potatoes, peeled and sliced

Vegetable cooking spray

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

Pepper and garlic salt with herbs, to taste

3 ounces shredded part-skim mozzarella cheese

1 Tbsp. low-fat parmesan cheese

Directions: • Preheat oven to 375 °F. • Cook potatoes in boiling water until tender. • In a nonstick 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-inch 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, about 20–30 minutes. • Remove omelet from oven, cool for 10 minutes, and cut into five pieces.