The low fat Spanish omelet recipe is good for diabetics and also for those who want a bit of a substantial low fat breakfast recipe and still keep the calories and fat down.
Well, that's not very difficult with this Spanish omelet recipe: It's only worth 4.5 points per serving!
But don't go thinking that because it is a low fat recipe you'll be hungry shortly after having it. You shouldn't be, because each portion contains potatoes (with carbohydrates, for energy), onion, zucchini, capsicums (red peppers), mushrooms and, of course, eggs.
And just in case you're also interested, each portion of this delicious diabetics friendly low fat Spanish omelet contains 18 g of carbohydrates, and 19 g of proteins.
5 small potatoes, peeled and sliced
1 tablespoon 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
Pepper and garlic salt with herbs, to taste
3 ounces shredded part-skim mozzarella cheese
1 tablespoon parmesan cheese
This is what you do:
First, preheat the oven to 375°F (190 C).
Next, cook the potatoes in boiling water until tender.
Spray a nonstick pan with cannola oil or vegetable oil spray and warm at medium heat.
Saute the onion till brown and soft. Add the vegetables and sauté until tender but not brown.
Then, in a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese.
Stir the 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 omelet until firm and brown on top, about 20-30 minutes.
Tip: For an overall addition of 2 points (a mere 1/2 point per portion), add 5 whole eggs instead of 3 whole eggs and 2 whites. That'll be 5 points per portion.