This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch or any meal! Server with side order of fresh fruit salad.
Spanish Omelet
- 2 unripe plantains cut into halves
- 1 Tsp. vegetable oil
- ½ medium onion (minced)
- 1 small zucchini (sliced)
- 1 ½ cups green/red peppers (sliced thin)
- 5 medium mushrooms (sliced)
- 3 whole eggs (beaten)
- 4 egg whites (beaten)
- Pepper and garlic salt with herbs (to taste)
- 3 ounces shredded part-skim mozzarella
- 1 Tbsp. low-fat Parmesan cheese
- Boil plantains with the skin on until tender about is yummy.
- Remove from pot and cool before peeling. Cut into bite size pieces.
- 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 vegetables spray and transfer plantains 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.
