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Tomato and Sprout Omelet
Source: dLife

Tomatoes, alfalfa sprouts and fresh herbs give a savory zing to this healthy omelet.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 164.3
Total Carbs 7.3 g
Dietary Fiber 1.0 g
Sugars 3.3 g
Total Fat 7.5 g
Saturated Fat 3.0 g
Unsaturated Fat 0.8 g
Potassium 270.5 mg
Protein 17.5 g
Sodium 286.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  eggs
2 tbsp  whole milk
1 1/2 tsp  fresh dill weed
0.125 tsp  black pepper
4 each  egg whites
1 tbsp  white all purpose flour
1 each  cooking spray
0 1/2 cup  Sprouts, alfalfa, fresh
1 each  medium tomatoes
1 1/2 tbsp  grated Parmesan cheese
  1. In medium bowl, whisk eggs, milk, dill weed, and pepper. Set aside.
  2. With electric hand mixer, beat egg whites at high speed until soft peaks form.
  3. Add flour. Continue beating until stiff peaks form.
  4. Fold egg white mixture into egg mixture.
  5. Coat small nonstick skillet with cooking spray, heat over medium.
  6. Pour half of egg mixture into skillet, spreading evenly. Cover and cook for 5 minutes or until center is set.
  7. Arrange half of sprouts, tomato, and cheese on half of omelet.
  8. Loosen omelet with a spatula, and fold in half. Slide omelet onto serving plate.
  9. Repeat steps 5-8 with remaining ingredients to make second omelet.

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