Vegetable Omelet

Pin It

Diabetic Friendly Breakfast – Vegetable Omelet

Vegetable Omelet
Vegetable Omelet

Share This Recipe

Yum
Serves 1
Vegetable Omelet - One of the easiest ways to add vegetables to your morning meal is with an omelet. You can whip one up in under 20 minutes, or even quicker if you chop your veggies the night before. The combination of eggs, fresh vegetables, and avocado gives you lots of filling protein, healthy fat, and fiber—everything you need in a breakfast! Serve with whole grain toast and fruit to round out the meal.

Try these other diabetic recipes: Luscious Lemon Squares, Brisket with Wine Reduction or Broiled Rainbow Trout with Fresh Tomato .

Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Olive oil spray
  2. 1/4 cup zucchini, chopped
  3. 2 tablespoons onion, diced
  4. 1/4 cup cherry tomatoes, quartered
  5. 1/2 ear of corn, kernels removed and cob discarded
  6. 2 tablespoons cilantro, chopped
  7. 2 large eggs
  8. 1 tablespoon water
  9. Pinch black pepper
  10. 2 tablespoons monterrey jack cheese
  11. 1/4 small avocado, sliced
Instructions
  1. Spray a small nonstick skillet with olive oil and heat on low.
  2. Add zucchini and onion and cook, stirring, until onion is soft.
  3. In a small bowl, mix tomatoes, corn kernels, and cilantro. Once zucchini mixture is cooked, remove from pan into bowl with corn mixture.
  4. Wipe the skillet clean and spray with oil again. Place back on low heat.
  5. In another small bowl, whisk together eggs, water, and pepper. Pour egg mixture into the skillet and let cook until eggs are almost set. You may cover the skillet to cook more quickly if your burner cooks hot.
  6. Sprinkle corn mixture onto one half of the eggs. Top with cheese and fold eggs in half over the vegetables and cheese. Continue cooking until eggs are fully set.
  7. Carefully slide omelet from the pan onto a plate and top with sliced avocado.
Notes
  1. Ingredient Variations and Substitutions

  2. Remove or substitute vegetables to suit your preference.
  3. For lower fat or lower cholesterol, use egg whites or egg substitute.
  4. Cooking and Serving Tips

  5. To prevent burning, keep heat on low and cover skillet while eggs are cooking.
  6. Nutritional Information

  7. Calories 319
  8. Fat 20g
  9. Carbs 19g
  10. Protein 19g
Adapted from Very Well
Adapted from Very Well
Going My Wayz https://www.goingmywayz.com/

Related Recipes: