Spanish Omelet

Spanish Omelet Recipe

Spanish Omelet

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.

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Spanish Omelet

Servings 5


  • 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.

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