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Greek Isles Omelet
Source: Diabetic Cooking Magazine

A delicious omelet with a Mediterranean-style filling.

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

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
1/2 Fat , 1 Vegetables , 1/2 Fruits , 2 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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Ingredients Directions
  1. Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender.
  2. Add artichoke hearts. Cook and stir until heated through. Add spinach, tomato, and olives; toss briefly.
  3. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray.
  4. Combine egg substitute and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet.
  5. 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.
  6. 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.

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