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Veggie Omelet
Source: Chef Michel Nischan

An omelet packed with vegetables and herbs.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 243.3
Total Carbs 6.0 g
Dietary Fiber 1.7 g
Sugars 3.0 g
Total Fat 16.1 g
Saturated Fat 6.5 g
Unsaturated Fat 1.4 g
Potassium 267.2 mg
Protein 21.6 g
Sodium 336.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 3 1/2 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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0.3333 cup  fresh asparagus
1 each  cooking spray
5 tsp  chopped red bell peppers
5 tsp  fresh chopped onion
0.125 tsp  thyme, leaves, ground
2 each  eggs
1 1/2 tsp  grated Parmesan cheese
3 tbsp  shredded mozzarella cheese
2 tsp  chopped parsley
  1. Coat 8" skillet with cooking spray. Over medium heat, add the asparagus, peppers, onions, and herbs to skillet. Cook, covered, for about 2 to 3 minutes, stirring often, until vegetables are crisp-tender. Transfer vegetable to small bowl, cover and set aside.
  2. In small bowl, whisk eggs.
  3. Respray skillet and place over medium-low. Add eggs and without stirring, cook about 2 minutes until set around the edges.
  4. Using spatula, lift edges of omelet, allowing the uncooked egg to flow under cooked part. Cook for 1-2 minutes until the eggs are nearly set.
  5. Arrange vegetables over half the omelet. Sprinkle with Parmesan cheese and mozzarella cheese.
  6. Fold omelet in half. Cook for 1-2 minutes until the cheese is melted and the eggs are completely set.
  7. Slide onto serving plate and garnish with parsley or chives.

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