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This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a whole-grain dinner roll.
5 small potatoes, peeled and sliced
Vegetable cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1-1/2 cups thin sliced green or red bell peppers
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
Black pepper, to taste
Garlic salt with herbs, to taste
3 ounces shredded part-skim mozzarella cheese
1 tbsp low-fat Parmesan cheese
Preheat oven to 375°F.
Cook potatoes in boiling water until tender.
In a nonstick pan, add vegetable spray and warm over 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 to 30 minutes.
Remove omelet from oven, cool for 10 minutes, and cut into 5 pieces.
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