Baked Spanish Omelet

Ingredients

• 5 adet küçük boy patates, soyulmuş ve dilimlenmiş · 549 kcal
• 1 yemek kaşığı zeytinyağı · 180 kcal
• Yarım orta boy soğan, ince kıyılmış · 43 kcal
• 1 adet orta boy kabak, dilimlenmiş · 36 kcal
• 1,5 su bardağı ince dilimlenmiş yeşil ve kırmızı biber · 43 kcal
• 5 adet orta boy mantar, dilimlenmiş · 24 kcal
• 3 adet büyük boy yumurta · 306 kcal
• 5 adet yumurta akı · 111 kcal
• damak tadına göre karabiber ve otlu sarımsaklı tuz
• 85 gram az yağlı mozzarella peyniri, rendelenmiş · 169 kcal
• 1 yemek kaşığı Parmesan peyniri · 30 kcal

Method

1. Preheat your oven to 375°F (190°C). Boil the sliced potatoes in water until tender, then drain and set aside.
2. Heat the olive oil in a nonstick skillet over medium heat. Sauté the minced onion until golden, then add the zucchini, peppers, and mushrooms, cooking until tender.
3. In a medium bowl, whisk the eggs and egg whites together. Stir in the black pepper, garlic salt, and shredded mozzarella cheese.
4. Combine the cooked vegetables and potatoes with the egg mixture, then pour into a lightly greased 10-inch pie pan or ovenproof skillet.
5. Sprinkle with Parmesan cheese and bake for 20 to 30 minutes until the omelet is set and beautifully golden on top.

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