Breakfast is important, but it comes too early in the day for some people. Don’t limit yourself to left- over pasta or a peanut butter and jelly sandwich. A Spanish Omelette is a great way to start your day. It will only take a few minutes and your day will get a kick start. It’s insanely delicious, whether laden with veggies or kept simple. The best thing about eggs is that you can cook for as few or as many people as you like and they’ll be fine so you can make this recipe for breakfast or as a snack for your friends.
- 5 small potatoes, peeled and sliced
- 1 olive oil or vegetable cooking spray
- 1/2 medium onion, minced
- 1 small zucchini, sliced
- 1 – 1/2 cup – green/red peppers, sliced thin
- 5 medium mushrooms, sliced
- 3 whole eggs, beaten
- 5 egg whites, beaten
- 3 ounces shredded part-skim
- Mozzarella cheese
- 1 tbsp. parmesan cheese
- Pepper, garlic salt, and herbs to taste
Preheat the oven to 375° F. Cook potatoes in boiling water until tender. In a non-stick 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 omelette until firm and brown on top, about 20 to 30 minutes.
Serve it with toasted garlic bread and once you are a pro at making this, add any other cooked veggies you have around.