These omelets are chock-full of a fresh vegetable salsa, made with tomatoes, cucumber, avocado and fragrant herbs. Make the salsa ahead and your breakfast will be ready even sooner! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For salsa, in a medium bowl stir together tomatoes, cucumber, avocado, onion, garlic, parsley, vinegar and 1 teaspoon of the oil. Set aside (see Tip).

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  • In a medium bowl, whisk together eggs, egg product, the water, oregano, salt, black pepper and crushed red pepper. For each omelet, in an 8-inch nonstick skillet heat 1/2 teaspoon of the remaining oil over medium heat. Add 1/2 cup of the egg mixture to skillet. Stir eggs with a spatula until mixture resembles cooked egg pieces surrounded by liquid. Stop stirring, but continue cooking until egg is set. Spoon 1/3 cup of the salsa over one side of the cooked egg mixture. Remove from skillet; fold omelet over the filling. Repeat to make four omelets total.

  • Serve each omelet with one-fourth of the remaining salsa. Sprinkle each omelet with 1 tablespoon of the feta cheese.

Tips

To make ahead: If desired, make the salsa ahead and cover and chill it for up to 8 hours.

Nutrition Facts

201 calories; 12 g total fat; 2.7 g saturated fat; 108 mg cholesterol; 405 mg sodium. 469 mg potassium; 8.7 g carbohydrates; 2.4 g fiber; 4 g sugar; 15.2 g protein; 2088 IU vitamin a iu; 14 mg vitamin c; 43 mcg folate; 93 mg calcium; 3 mg iron; 28 mg magnesium;