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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
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)
1For 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.
2For 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.
3Immediately 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.
4Spoon 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.