Ingredients

• 5 small potatoes, peeled and sliced

• Vegetable cooking spray

• 1/2 medium onion, minced

• 1 small zucchini, sliced

• 1-1/2 cups thin sliced green or red bell peppers

• 5 medium mushrooms, sliced

• 3 whole eggs, beaten

• 5 egg whites, beaten

• Black pepper, to taste

• 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 over 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 to 30 minutes.

Remove omelet from oven, cool for 10 minutes, and cut into 5 pieces.