It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Colorful Veggie Omelet (Gluten Free)

Source: Laura Rondinelli-"Healthy Calendar Diabetic Cooking"

A healthy and nutritious veggie omelet.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	152.5

Total Carbs	4.2 g

Dietary Fiber	0.5 g

Sugars	3.0 g

Total Fat	10.0 g

Saturated Fat	2.8 g

Unsaturated Fat	4.3 g

Potassium	214.8 mg

Protein	12.3 g

Sodium	222.8 mg

Dietary Exchanges 10.0 Fat, 0.3 Vegetables, 0.6 Meat, 1.1 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.
Powered by ESHA

Servings

Ingredients

1.0
1 each olive oil cooking spray 0.5
0 1/2 cup chopped zucchini 0.5
0 1/2 each small red bell peppers 0.5
0 1/2 cup fresh mushroom slices 16.0
16 oz Egg Substitute, frozen 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp hot red pepper flakes 0.5
0 1/2 cup Cheese, cheddar, light, shredded

Directions

Add cooking spray to a large nonstick skillet over medium to high heat. Add zucchini, bell pepper, and mushrooms to pan and saute for 5 to 6 minutes or until vegetables are soft.
Add cooking spray to a small nonstick pan (omelet pan) over medium heat. Pour 1/2 cup egg substitute in hot pan. Sprinkle with salt, pepper, and red pepper flakes.
Once eggs set up and are still a little runny in the center, spread 1/2 cup of vegetable mixture on one side of the eggs. Sprinkle the vegetable mixture with 2 tablespoons of cheese.
Fold the other half of the eggs over the vegetables and gently flip the omelet using a wide spatula.
Repeat process for remaining three omelets.