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Fresh Herb Omelet

Preparation time: 25 minutes
Servings: 6

  • 1 tbsp olive oil
  • 1 cup diced red pepper
  • 1 cup sliced mushrooms
  • 1 cup sliced scallions
  • 2 garlic cloves, minced
  • 4 slices whole-wheat bread, crusts removed (3 oz total)
  • 1 cup low-fat cottage cheese
  • 4 eggs
  • 8 egg whites
  • ¾ cup evaporated fat-free milk
  • 1 tbsp minced fresh basil
  • 1tbsp minced fresh rosemary
  • 2 tsp minced fresh chives
  • 1 tbsp minced fresh parsley
  • Fresh ground pepper and salt to taste
  1. Preheat the oven to 350oF.
  2. Heat oil in a skillet over medium-high heat. Saute the pepper, mushrooms, and scallions for 6 minutes. Add the garlic and sauté for 3 more minutes. 
  3. Place the bread slices in a large casserole dish. Combine the remaining ingredients and pour the egg mixture on top of the bread. Add the cooked vegetables. Bake for about 25-30 minutes until the omelet is slightly puffed and set. 

Starch: 1
Vegetable: 1
Lean ,meat: 2

Nutritional Information
Serving size: 1/6 of recipe

 Calories  222 
 Calories from Fat             62 
 Total Fat  7 g 
 Saturated Fat  2 g 
 Cholesterol   144 mg  
 Sodium  483 mg  
 Carbohydrate  18 g 
 Dietary Fiber   2 g 
 Sugars   2 g 
 Protein   22 g 


Recipe courtesy of: More Diabetic Meals in 30 Minutes — Or Less 

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