Diabetic Omelet

This diabetic omelet is so full of flavor and full of heart healthy goodness. I love filling up on a big omelet full of zucchini, potatoes, garlic, and tomatoes. This recipe is wonderful for those of us who are watching our weight, but still like a nice big breakfast. Combine 2 eggs with 2 egg whites is a great way to add bulk to any egg recipe. I hope this finds its way into your recipe box.

Easy Breakfast Omelet

ngredients:

2 tablespoons olive oil

1 onion finely chopped

2 cloves of garlic

2 small zucchini trimmed and thinly sliced

1 potato peeled

4 ounces of fresh green beans

2 eggs

2 egg whites

1/2 teaspoon salt

1 large tomatoes, peeled,seeded, and chopped

Instructions: 1. Sautee onion in 1 1/2 tablespoons of oil. Cook until soft. Add the zucchini and garlic. Stir and cook for about 8 minutes. Remove pan from heat.

2. Boil potato until tender, around 30 minutes. Remove the potato and set aside.

3. Beat the egg and egg white in a bowl along with the salt. Stir in the sauteed vegetables

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