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6/6/08 4:29 A

Baked Spanish Potato Omelet

1 1/2 cups (8 ounces) diced cooked potatoes
1/2 cup chopped green pepper
1/2 cup chopped onion
6 eggs or equivalent in egg substitute
1/4 cup (one 2 ounce jar) chopped pimento, undrained
1/4 cup (1 ounce) sliced ripe olives
1/8 teaspoon black pepper

Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with olive oil flavored cooking spray. In a large shillet sprayed with olive oil flavored cooking spray, saute potatoes, green pepper, and onion for 10 minutes, stirring occasionally. Spoon potato mixture into prepared baking dish. In a medium bowl, combine eggs, undrained pimento, olives and black pepper. Pour egg mixture evenly over potato mixture. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Serves 4-Each serving equals:
HE 1 1/2 protein(limited), 1/2 bread, 1/2 vegetable, 1/4 fat

164 calories, 8 gm fat, 11 gm protein, 12 gm carbohydrate, 173 mg sodium, 54 mg calcium, 2 gm fiber

Diabetic 1 1/2 meat, 1/2 starch, 1/2 fat

Cooking on the Go on page 9



Edited by: SKYBOYSMOM at: 6/6/2008 (04:31)