Vegetable Omelet

Since I’m pre-diabetic, I have to be very diligent about not consuming too many carbohydrates. This means that I rarely get enough cereal to feel full because each serving has too many carbs for me to double up. Some mornings I’m super hungry and today was one of those days. This is when I like to whip up eggs with lots of veggies to fill in the gaps of hunger in my tummy. If I don’t feel like making an Egg Frittata, I just make an omelet or a veggie scramble.

I just use whatever vegetables I have on hand. Today, I used mini peppers, onions and fresh spinach (not the kind in a bag). Then I added some ham and feta cheese. Get this…it’s 1:30 pm and I’m still full! I only wish it would last all day…

Not to mention the great health benefits you get from eating vegetables. Honestly, I get sick of salads. I’m also not one to make green smoothies every day, although both options are great. Sometimes I find that a simple omelet will do the trick quite nicely!

Vegetable Omelet

Makes 1 large or 2 medium servings

Bell pepper
Mini red, yellow or orange peppers
Red pepper
Onion (green, purple or white)
Zucchini, yellow squash
Leftover vegetables from last night’s dinner
Asparagus
Spinach
Whatever cooked veggies you have on hand from last night’s dinner
Ham or turkey
Cheese (feta, cheddar, Swiss…)
1 egg, 2 whites (or all whites)
Dash of milk
Cooking spray
Dash of oil
Salt & pepper

Heat pan on medium. Spray with cooking spray. Add a dash or two of oil. Sauté the hardest vegetables first. Add softer ones and cook for 5 minutes or until tender. Remove from pan; set aside. Mix eggs and milk until combined. Pour into warm pan. Cook through until eggs are firm. I take the spatula and put small holes around the egg mixture until it has all leaked through and cooked. If I do it just right, I can turn the omelet over to cook the other side. But usually I’m not that skilled because it breaks apart.