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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Festive Spanish Omelet

Source: dLife

A medley of vegetables and spices come together for a delicious morning meal.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	222.9

Total Carbs	26.6 g

Dietary Fiber	4.2 g

Sugars	5.8 g

Total Fat	9.8 g

Saturated Fat	1.8 g

Unsaturated Fat	1.2 g

Potassium	405.5 mg

Protein	8.9 g

Sodium	369.5 mg

Dietary Exchanges 9.8 Fat, 1.6 Vegetables, 0.5 Meat, 0.9 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp olive oil 1.0
1 each medium onions 2.0
2 each medium garlic cloves 2.0
2 each small zucchini 1.0
1 each large russet potatoes 4.0
4 oz fresh green beans 2.0
2 each eggs 2.0
2 each egg whites 0.5
0 1/2 tsp salt 1.0
1 pinch black pepper 1.0
1 each large tomato 0.5
0 1/2 tbsp fresh oregano

Directions

In a heavy frying pan over medium heat, heat 1 1/2 tablespoons of the oil. Add the onion and cook it for about 3 minutes until it is soft.
Add the garlic and zucchini, cover the pan, and continue to cook gently for 10 minutes. Stir occasionally, and remove from the heat once cooked.
In a small saucepan, boil the potato until tender, roughly 25 to 30 minutes.
Remove the potato and then add the beans to the boiling water, cook until tender.
Coarsely chop the potato and cut the beans into 1 inch lengths.
In a large bowl, beat together the egg and egg white, salt, and some black pepper. Gently stir in the cooked vegetables, tomato, and oregano.
In a nonstick, 10 inch ovenproof skillet heat the remaining oil and pour in the egg mixture. Cook the omelet over medium heat gently for 3 to 4 minutes, or just until the underside is a pale gold.
Place the pan under a preheated broiler and cook for 2 to 3 additional minutes, or until it is just set.
Cut into squares and serve immediately.