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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

Greek Isles Omelet

Source: Diabetic Cooking Magazine

A delicious omelet with a Mediterranean-style filling.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	44.0

Total Carbs	6.0 g

Dietary Fiber	2.4 g

Sugars	1.5 g

Total Fat	1.9 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	147.0 mg

Protein	1.1 g

Sodium	122.9 mg

Dietary Exchanges 1.9 Fat, 0.9 Vegetables, 0.2 Fruits, 2.1 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.
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Servings

Ingredients

Directions

Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato, and olives; toss briefly.
Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
Combine egg substitute 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.
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.