1 large red bell pepper, cut into thin bite-size strips
1 tbsp olive oil
1 can (14-oz) quartered artichoke hearts, rinsed, drained, chopped
2 garlic cloves, minced
1/2 cup sliced green onions
2-oz hot-smoked salmon, skinned and flaked
2 cups refrigerated egg product
1/4 cup water
4 tsp finely shredded Parmesan cheese
For Filling: In a 10-in skillet over medium heat, heat the olive oil; add bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add artichokes and garlic; cook about 30 seconds. Remove from heat and stir in the green onions and salmon. Set aside.
Combine the egg product, water and a dash of black pepper in a bowl. Beat until combined but not frothy. Generously coat an 8-in skillet with nonstick cooking spray; heat over medium-high heat until skillet is hot.
Add 1/4 of the egg mixture to the skillet; reduce heat to medium. Stir mixture gently but continuously with a heatproof spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring and cook 30 to 60 seconds or until mixture is set and shiny.
Spoon 1/4 of the filling mixture (about 3/4 cup) over one half of the eggs. Lift and fold the opposite half over filling. Transfer omelet to a plate and cover with foil to keep warm. Repeat process 3 more times to make 4 omelets.
Before serving sprinkle with additional green onions as garnish, if desired.
Per omelet: 150 calories, 5g (1g sat) fat, 4mg cholesterol, 560 mg sodium, 10g (2g fiber,4g sugar) carbs, 16 g protein
This is a recipe from Diabetic Living.
1 can (14-oz) quartered artichoke hearts, rinsed, drained, chopped
2 garlic cloves, minced
1/2 cup sliced green onions
2-oz hot-smoked salmon, skinned and flaked
2 cups refrigerated egg product
1/4 cup water
4 tsp finely shredded Parmesan cheese
For Filling: In a 10-in skillet over medium heat, heat the olive oil; add bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add artichokes and garlic; cook about 30 seconds. Remove from heat and stir in the green onions and salmon. Set aside.
Combine the egg product, water and a dash of black pepper in a bowl. Beat until combined but not frothy. Generously coat an 8-in skillet with nonstick cooking spray; heat over medium-high heat until skillet is hot.
Add 1/4 of the egg mixture to the skillet; reduce heat to medium. Stir mixture gently but continuously with a heatproof spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring and cook 30 to 60 seconds or until mixture is set and shiny.
Spoon 1/4 of the filling mixture (about 3/4 cup) over one half of the eggs. Lift and fold the opposite half over filling. Transfer omelet to a plate and cover with foil to keep warm. Repeat process 3 more times to make 4 omelets.
Before serving sprinkle with additional green onions as garnish, if desired.
Per omelet: 150 calories, 5g (1g sat) fat, 4mg cholesterol, 560 mg sodium, 10g (2g fiber,4g sugar) carbs, 16 g protein
This is a recipe from Diabetic Living.
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