Diabetic-Red Pepper Omelet
SERVINGS 1 (1 omelet)
CARB PER SERVING 6 9
START TO FINISH 10 minutes
2 cubes chopped frozen basil
1/2 cup refrigerated or frozen egg product *I would use eg whites
1/3 cup chopped roasted red sweet pepper 1;/ cup crumbled goat cheese (Chevre) *I like queso fresco,fresh Mexican cheese)made of slim milk,best for diabetics 1. In a small bowl microwave basil cubes on 50% power (medium) for 20 seconds. Stir in egg until combined.
2. Lightly coat a small skillet with nonstick cooking spray; heat over medium-high. Pour in egg mixture; reduce heat to medium. Cook, without stirring, until egg begins to set. Using a spatula, lift set egg, tilting pan for uncooked egg to run under. Continue until egg is cooked; remove from heat.
3. Arrange red pepper and cheese over half of the egg in skillet. Fold unfilled half over filling. Serve with additional red pepper and cheese.
Sprinkle with black pepper
PER SERVING: 201 cal.. 9 g total fat (6 g sat. fat), 22 mg chol, 585 mg sodium, 6 g carb, (1 g fiber, 4 g sugars), 19 g pro.
Diabetic Living Spring 2016
SERVINGS 1 (1 omelet)
CARB PER SERVING 6 9
START TO FINISH 10 minutes
2 cubes chopped frozen basil
1/2 cup refrigerated or frozen egg product *I would use eg whites
1/3 cup chopped roasted red sweet pepper 1;/ cup crumbled goat cheese (Chevre) *I like queso fresco,fresh Mexican cheese)made of slim milk,best for diabetics 1. In a small bowl microwave basil cubes on 50% power (medium) for 20 seconds. Stir in egg until combined.
2. Lightly coat a small skillet with nonstick cooking spray; heat over medium-high. Pour in egg mixture; reduce heat to medium. Cook, without stirring, until egg begins to set. Using a spatula, lift set egg, tilting pan for uncooked egg to run under. Continue until egg is cooked; remove from heat.
3. Arrange red pepper and cheese over half of the egg in skillet. Fold unfilled half over filling. Serve with additional red pepper and cheese.
Sprinkle with black pepper
PER SERVING: 201 cal.. 9 g total fat (6 g sat. fat), 22 mg chol, 585 mg sodium, 6 g carb, (1 g fiber, 4 g sugars), 19 g pro.
Diabetic Living Spring 2016
