spanish omelette

Serves: 4

Ingredients:
5 small potatoes,  peeled and sliced
vegetable cooking spray
½ medium onion, minced
1 small zucchini, sliced
1½ cups green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
1 cup spinach
pepper and salt
½ cup low fat mozzarella cheese
1 tablespoon reduced-fat parmesan cheese

Method:
preheat oven to 180°c.
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. 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,  salt, spinach and low-fat mozzarella cheese. stir egg-cheese mixture into the cooked vegetables.
in a 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 omelette from oven, cool for 10 minutes, and cut into five pieces.