Fresh Herb Omelet
Preparation time: 25 minutes
Servings: 6
- 1 tbsp olive oil
- 1 cup diced red pepper
- 1 cup sliced mushrooms
- 1 cup sliced scallions
- 2 garlic cloves, minced
- 4 slices whole-wheat bread, crusts removed (3 oz total)
- 1 cup low-fat cottage cheese
- 4 eggs
- 8 egg whites
- ¾ cup evaporated fat-free milk
- 1 tbsp minced fresh basil
- 1tbsp minced fresh rosemary
- 2 tsp minced fresh chives
- 1 tbsp minced fresh parsley
- Fresh ground pepper and salt to taste
- Preheat the oven to 350oF.
- Heat oil in a skillet over medium-high heat. Saute the pepper, mushrooms, and scallions for 6 minutes. Add the garlic and sauté for 3 more minutes.
- Place the bread slices in a large casserole dish. Combine the remaining ingredients and pour the egg mixture on top of the bread. Add the cooked vegetables. Bake for about 25-30 minutes until the omelet is slightly puffed and set.
Exchanges
Starch: 1
Vegetable: 1
Lean ,meat: 2
Nutritional Information
Serving size: 1/6 of recipe
| Calories | 222 |
| Calories from Fat | 62 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 144 mg |
| Sodium | 483 mg |
| Carbohydrate | 18 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 22 g |
Recipe courtesy of: More Diabetic Meals in 30 Minutes — Or Less