Spanish Omelet

• 5 small potatoes, peeled and sliced (about 1 1/4 lb. total weight)
• 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
• Pepper and garlic salt with herbs, to taste
• 3 ounces shredded part-skim mozzarella cheese
• 1 Tbsp. reduced-fat parmesan cheese

1. Preheat oven to 375 °F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add vegetable spray and warm at medium heat.
4. Add onion and sauté until brown. 
5. Add vegetables and sauté until tender but not brown.
6. In a medium mixing bowl, slightly beat the eggs and egg whites, then add pepper, garlic salt, and low-fat mozzarella cheese. 
7. Stir the egg-cheese mixture into the cooked vegetables.
8. In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to the pan. 
9. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.
10. Remove the omelet from the oven, cool for 10 minutes, and cut into five pieces.