Mushroom and Red Pepper Omelet - 7g Carbs, 1g Fiber, 5g Sugar
From: Healthy Cooking For Diabetes From Davita
Portions: 2
Serving size: 1/2 omelet
2 tsp margarine, divided
1/2 cup raw mushroom pieces, diced
2 Tbsp onion, diced
1/4 cup roasted red pepper, diced
1-1/4 cup liquid low-cholesterol egg product
1 tsp Worcestershire sauce
2 Tbsp whipped cream cheese
1/4 tsp black pepper
1. Melt 1 teaspoon margarine in a skillet over medium heat.
Add mushrooms and onion; saute 5 minutes until onion is
tender. Stir in diced red pepper. Remove vegetables from
skillet and set aside.
2. Melt 1 teaspoon margarine in the skillet. Add Worcestershire
sauce to egg product and cook over medium heat.
3. When eggs are partially cooked, top with vegetable mixture.
Place dollops of whipped cream cheese over vegetables.
Continue cooking until eggs are set.
4. Remove from heat and fold omelet in half. Sprinkle with
pepper. Divide into two portions and serve.
Helpful Hints - -
* Complete your meal with milk or yogurt, toasted whole grain
bread, fruit spread and blueberries. Adjust the portions to
meet your meal plan or breakfast carbohydrate goal.
* Use fresh roasted red bell peppers, low sodium canned red bell
peppers or canned pimentos.
* Choose a trans-fat-free margarine.
Portions: 2
Serving size: 1/2 omelet
Nutrition per Serving:
160 Calories, 7g Fat, 2.5g Saturated Fat, 0g Trans Fat, 10mg Cholesterol,
400mg Sodium, 7g Carbs, 1g Dietary Fiber, 5g Sugars, 16g Protein,
375mg Potassium, 40mg Phosphorus
Exchanges: 2 meat, 1/2 vegetable, 1/2 fat
Carbohydrate choices: 1/2
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