Enjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper.

  • For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet.

  • Immediately begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.

  • Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make 4 omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets. Sprinkle 1 tablespoon of cheese over each omelet. If desired, garnish with chives.

Nutrition Facts

128.2 calories; protein 12.3g 25% DV; carbohydrates 6.7g 2% DV; exchange other carbs 0.5; dietary fiber 3.5g 14% DV; sugars 4.1g; fat 6.1g 10% DV; saturated fat 1.9g 10% DV; cholesterol 96.8mg 32% DV; vitamin a iu 424.6IU 9% DV; vitamin c 5.4mg 9% DV; folate 40.2mcg 10% DV; calcium 120mg 12% DV; iron 1.9mg 11% DV; magnesium 22.8mg 8% DV; potassium 341.1mg 10% DV; sodium 357.5mg 14% DV.

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Rating: 4 stars
Didn't add cucumber. Added green onions. Added spices to the vegetables. Will make again but needs more egg. Read More