Italian Omelet from Healthy Diabetic Recipes

Italian Omelet Recipe

Recipe Ingredients:

1/4 cup chopped tomato
1/4 cup shredded part-skim mozzarella cheese, (1 oz)
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1 tsp Fleishmann's Original margarine
1 cup Egg Beaters Healthy Real Egg Product
Chopped fresh parsley, for garnish

Recipe Instructions:

In small bowl, combine tomato, cheese, basil and oregano; set aside.

In 8-inch nonstick skillet, over medium heat, melt margarine. Pour Egg Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.

When almost set, spoon tomato mixture over half of omelet. Fold other half over tomato mixture; cover and continue to cook for 1 to 2 minutes.

Slide onto serving plate. Garnish with parsley.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Meat.

Nutrition Facts: Calories 116; Calories from Fat 31%; Total Fat 4g; Saturated Fat 2g; Protein 16g; Carbohydrates 4g; Cholesterol 8mg; Sodium 303mg; Dietary Fiber 1g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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