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Egg Substitute Omelet
Source: dLife

Egg substitute omelet with tomatoes, green bell pepper, cilantro, cayeynne pepper, and cheddar cheese.

Prep Time: 5 minutes
Cook Time: 4 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 221.4
Total Carbs 7.1 g
Dietary Fiber 0.8 g
Sugars 3.6 g
Total Fat 8.3 g
Saturated Fat 4.9 g
Unsaturated Fat 0.3 g
Potassium 176.6 mg
Protein 28.6 g
Sodium 701.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 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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2 cup  liquid egg substitute
0.3333 cup  evaporated skim milk
2 each  fresh tomatoes
0 1/2 each  chopped green bell peppers
0 1/4 cup  fresh cilantro
0 1/4 tsp  black pepper
0.125 tsp  ground cayenne (red pepper)
1 cup  low fat cheddar cheese, shredded
1 each  cooking spray
  1. Preheat the broiler. Mix the egg substitute and milk in a bowl.
  2. Heat an oven-safe skillet over medium heat. Spray with cooking spray, pour in the eggs, and cook for 2 minutes. Lift the cooked part up with a spatula and let the uncooked part to flow underneath.
  3. Remove from heat, spread the rest of the ingredients on top, and broil for about 2 minutes or until the cheese has melted.

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