Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


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

1 omelet
128 calories; protein 12.3g; carbohydrates 6.7g; dietary fiber 3.5g; sugars 4.1g; fat 6.1g; saturated fat 1.9g; cholesterol 96.8mg; vitamin a iu 424.6IU; vitamin c 5.4mg; folate 40.2mcg; calcium 120mg; iron 1.9mg; magnesium 22.8mg; potassium 341.1mg; sodium 357.5mg.

1 1/2 lean protein, 1 fat, 1 vegetable