Directions

• Preheat oven to 375 °F.
• Cook potatoes in boiling water until tender.
• In a nonstick pan, add vegetable spray and warm at 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 20–30 minutes.
• Remove omelet from oven, cool for 10 minutes, and cut into five pieces.