1 egg OR 1/4 cup egg substitute*
4 egg whites
2 tbsp fat-free milk
1/2 tsp dried dill
1/8 tsp salt
dash of fresh ground black pepper
1 tsp butter
1 cup peeled and diced zucchini
In a medium mixing bowl with a wire whisk, whisk together the egg, egg whites, milk, dill, salt and pepper. Whisk until well blended.
In a medium skillet that has been sprayed with nonstick cooking spray, melt the butter. Add the zucchini and cook, stirring occasionally, until browned. Add the egg mixture and cook until eggs are set. Using a spatula lift the edges of the omelet and tilt the skillet allowing the uncooked portion to go to the bottom.
When the eggs are fully cooked, fold over to form the omelet. Cut in half making omelet into two portions.
For the nutritional information below, 1 egg was used.
Per 1/2 omelet: 100 calories, 5 g (2 sat) fat, 12 g protein, 3 g carbs, 1 g fiber
Diabetic exchanges: 1 1/2 meats, 1 vegetable
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.