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Festive Spanish Omelet
Source: dLife

A medley of vegetables and spices come together for a delicious morning meal.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 222.9
Total Carbs 26.6 g
Dietary Fiber 4.2 g
Sugars 5.8 g
Total Fat 9.8 g
Saturated Fat 1.8 g
Unsaturated Fat 1.2 g
Potassium 405.5 mg
Protein 8.9 g
Sodium 369.5 mg
Dietary Exchanges
2 Fat , 2 Vegetables , 1/2 Meat , 1 Starch , 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 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
2 each  small zucchini
1 each  large russet potatoes
4 oz  fresh green beans
2 each  eggs
2 each  egg whites
0 1/2 tsp  salt
1 pinch  black pepper
1 each  large tomato
0 1/2 tbsp  fresh oregano
  1. In a heavy frying pan over medium heat, heat 1 1/2 tablespoons of the oil. Add the onion and cook it for about 3 minutes until it is soft.
  2. Add the garlic and zucchini, cover the pan, and continue to cook gently for 10 minutes. Stir occasionally, and remove from the heat once cooked.
  3. In a small saucepan, boil the potato until tender, roughly 25 to 30 minutes.
  4. Remove the potato and then add the beans to the boiling water, cook until tender.
  5. Coarsely chop the potato and cut the beans into 1 inch lengths.
  6. In a large bowl, beat together the egg and egg white, salt, and some black pepper. Gently stir in the cooked vegetables, tomato, and oregano.
  7. In a nonstick, 10 inch ovenproof skillet heat the remaining oil and pour in the egg mixture. Cook the omelet over medium heat gently for 3 to 4 minutes, or just until the underside is a pale gold.
  8. Place the pan under a preheated broiler and cook for 2 to 3 additional minutes, or until it is just set.
  9. Cut into squares and serve immediately.

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