Enjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 calories; 6.1 g total fat; 1.9 g saturated fat; 97 mg cholesterol; 357 mg sodium. 341 mg potassium; 6.7 g carbohydrates; 3.5 g fiber; 4 g sugar; 12.3 g protein; 425 IU vitamin a iu; 5 mg vitamin c; 40 mcg folate; 120 mg calcium; 2 mg iron; 23 mg magnesium;

Reviews (1)

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Rating: 4 stars
06/27/2019
Didn't add cucumber. Added green onions. Added spices to the vegetables. Will make again but needs more egg. Read More