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Diabetes-friendly Recipes - Spanish Omelet

Spanish Omelet - this tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a whole grain dinner roll.



5            small potatoes, peeled and sliced           

              Vegetable cooking spray

½           medium onion, minced

1            small zucchini, sliced

1½         cups green/red peppers, sliced thin

5            medium mushrooms, sliced

3            whole eggs, beaten

5            egg whites, beaten

              Pepper and garlic salt with herbs, to taste

3            ounces shredded part-skim mozzarella cheese

1            Tbsp. low-fat parmesan cheese



•  Preheat oven to 375 °F.

• Cook potatoes in boiling water until tender.

•  In a nonstick pan, add vegetable spray and warm at medium heat.

•  Add onion and sauté until brown. Add vegetables and sauté until tender but not brown.

In a medium mixing bowl, slightly beat eggs and egg whites, pepper, garlic salt, and low-fat mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.

In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.

Remove omelet from oven, cool for 10 minutes, and cut into five pieces.



Meat                          2

Bread                         2


Fat                             2


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