Post by marlaoh on Sept 6, 2004 9:15:57 GMT -6
Diabetic Fresh Herb Omelet
olive oil 1 Tbsp ---
diced red pepper 1 cup ---
mushrooms, fresh sliced 1 cup ---
scallions, sliced 1 cup ---
garlic clove, minced 2 ea ---
whole wheat bread, crusts removed (3 oz. total) 4 slices ---
low-fat cottage cheese 1 cup ---
eggs 4 ea ---
egg whites 8 ea ---
evaporated (fat-free) skim milk 3/4 cup ---
minced fresh basil 1 Tbsp ---
minced fresh rosemary 1 Tbsp ---
minced fresh chives 2 tsp ---
minced fresh parsley 1 Tbsp ---
Fresh ground pepper and salt to taste 1 pinch ---
Nutrition Information
Amount per serving
Calories 222
Calories From Fat 62
Total Fat 7 g
Saturated Fat 2 g
Cholestrol 144 mg
Sodium 483 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 8 g
Protein 22 g
Preparation Instructions
Preheat the oven to 350 degrees. Heat the oil in a skillet over medium high heat. Saute the pepper, mushrooms, and scallions for 6 minutes. Add the garlic and saute for 3 more minutes.
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 25-40 minutes until the omelet is slightly puffed and set.
olive oil 1 Tbsp ---
diced red pepper 1 cup ---
mushrooms, fresh sliced 1 cup ---
scallions, sliced 1 cup ---
garlic clove, minced 2 ea ---
whole wheat bread, crusts removed (3 oz. total) 4 slices ---
low-fat cottage cheese 1 cup ---
eggs 4 ea ---
egg whites 8 ea ---
evaporated (fat-free) skim milk 3/4 cup ---
minced fresh basil 1 Tbsp ---
minced fresh rosemary 1 Tbsp ---
minced fresh chives 2 tsp ---
minced fresh parsley 1 Tbsp ---
Fresh ground pepper and salt to taste 1 pinch ---
Nutrition Information
Amount per serving
Calories 222
Calories From Fat 62
Total Fat 7 g
Saturated Fat 2 g
Cholestrol 144 mg
Sodium 483 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 8 g
Protein 22 g
Preparation Instructions
Preheat the oven to 350 degrees. Heat the oil in a skillet over medium high heat. Saute the pepper, mushrooms, and scallions for 6 minutes. Add the garlic and saute for 3 more minutes.
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 25-40 minutes until the omelet is slightly puffed and set.