Greek Isles Omelet*
Source of Recipe
diabetic cooking
List of Ingredients
Greek Isles Omelet
Makes 2 servings
Nonstick cooking spray
1/4 cup chopped onion
1/4 cup canned artichoke hearts, rinsed and drained
1/4 cup washed and torn spinach leaves
1/4 cup chopped plum tomato
1 cup cholesterol-free egg substitute
2 tablespoons sliced pitted ripe olives, rinsed and drained
Dash black pepper
1. Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
2. Add artichoke hearts. Cook and stir until heated through. Add spinach and tomato; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
3. Combine egg substitute, olives and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
4. When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.
Nutrients per Serving
(1/2 of Omelet):
Calories 111
% calories from fat 26%
Total Fat 3 g
Sat. Fat 1 g
Protein 13 g
Carbohydrates 7 g
Cholesterol 0 mg
Sodium 538 mg
Dietary Fiber 1 g
Dietary exchanges
2 Meat
1 Vegetable
Recipe
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