Recipe Image

Vegetable-Filled Omelets

  • 5 m
  • 30 m
Diabetic Living Magazine
“Enjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.”


    • ½ cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained
    • ½ cup cucumber, chopped and seeded
    • ½ cup chopped yellow summer squash
    • ½ ripe avocado, pitted, peeled, and chopped
    • 2 eggs
    • 1 cup refrigerated or frozen egg product, thawed
    • 2 tablespoons water
    • 1 teaspoon dried basil, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • Nonstick cooking spray
    • ¼ cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers
    • Snipped fresh chives (optional)


  • 1 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.
  • 2 For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous ⅓ cup of the egg mixture to hot skillet.
  • 3 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.
  • 4 Spoon ½ 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/20/2019