50+ Friends Club Cookbook -- Eggs and Cheese -- Potato-Mushroom Omelet

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Potato-Mushroom Omelet

From the Kitchen of: Sylvia
Source: All New Cookbook for Diabetics and Their Families

1	lg	Baking potato, peeled and diced
		Vegetable cooking spray
1/2	C	Sliced fresh mushrooms
1/2	C	Sliced green onions
4		Eggs
4		Egg whites
1/2	C	Skim milk
1/2	tsp	Salt
1/4	tsp	Pepper
1/2	C (2 oz)	Shredded low-fat process American Cheese

Place diced potato in a small saucepan; add boiling water to cover. Cover and cook 10 minutes. Drain well.
Coat a 10-inch skillet with cooking spray; place over medium heat until hot. Sauté parboiled potato 5 minutes. Add mushrooms and onions, and sauté an additional 5 minutes or until vegetables are tender. Spread potato mixture in bottom of a 9-inch square baking dish coated with cooking spray.
Combine eggs and egg whites in a large bowl; beat at medium speed of an electric mixer until frothy. Add milk, salt, and pepper, beating until very light and fluffy.
Pour egg mixture over potato mixture, and bake at 350° for 20 to 25 minutes or until lightly browned and puffy. Remove from oven, and top with cheese. Serve omelet immediately.
Yield: 4 servings
Each Serving Amount: 1/4 omelet
Exchanges: 2 Medium-fat Meat, 1 Starch
Chol: 264 mg
Calories: 177
Carbo: 14 gm
Protein: 15 gm
Fat: 7 gm
Fiber: Tr.
Sodium: 376 mg