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


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.


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

Nutrition Facts

1 omelet, about 3/4 cup salsa and 1 tablespoon reduced-fat feta cheese
201 calories; protein 15.2g; carbohydrates 8.7g; dietary fiber 2.4g; sugars 3.6g; fat 12g; saturated fat 2.7g; cholesterol 108.3mg; vitamin a iu 2087.9IU; vitamin c 14.1mg; folate 43.1mcg; calcium 92.6mg; iron 2.7mg; magnesium 27.6mg; potassium 469mg; sodium 405mg.

2 fat, 2 lean protein, 1 vegetable