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Watercress Dill Omelet
Source: Chef Michel Nischan

The bite of watercress is delicious combined with the creaminess of the eggs.

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

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 182.0
Total Carbs 4.2 g
Dietary Fiber 0.2 g
Sugars 3.5 g
Total Fat 9.3 g
Saturated Fat 3.0 g
Unsaturated Fat 1.4 g
Potassium 221.1 mg
Protein 21.5 g
Sodium 511.2 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Meat , 1 Other Carbs , 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 each  eggs
4 each  egg whites
0 1/4 cup  fresh chives
0 1/4 cup  fresh dill weed
1 pinch  salt
0 1/2 cup  low fat cottage cheese
0 1/2 cup  fresh watercress, chopped
1 tbsp  grated Parmesan cheese
1 tsp  canola oil
  1. Whisk together the eggs, egg whites, chives or scallions, dill, and salt until evenly colored and foamy. In a separate bowl combine the cottage cheese, watercress, Parmesan and set aside.
  2. Heat a skillet and add the oil to coat the bottom. Pour in the eggs, cover and cook for about 10 minutes.
  3. When the edges of the omelet are firm and the center solid, spoon the watercress dill mixture onto the middle of the omelet. Using a spatula, fold half the omelet up and over the filling, cover and reduce the heat.
  4. After about two minutes, flip the omelet to brown the other side for another 2 minutes. Serve immediately.

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