• Spanish Omelet

    Nutrition Facts

    Serving Size ¼ recipe
    Calories 210
    Calories from Fat 30
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 0 mg
    Sodium 280 mg
    Total Carbohydrate 29 g
    Dietary Fiber 3 g
    Sugars 6 g
    Proteins 15 g
    Vitamin A 20% DV
    Vitamin C 40% DV
    Calcium 6% DV
    Iron 20% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 20 minutes
    Cups of Fruits and Vegetables Per Person: 1.0

    Ingredients and Preparation

    Ingredients Measures
    Baked potatoes, diced 2
    Fat-free egg substitute 2 cups
    Large tomato, seeded and diced 1
    Minced fresh parsley 2 tablespoons
    Garlic cloves, minced
    Olive oil 1 teaspoon
    Large onion, minced 1
    Trans fat-free margarine 2 teaspoons
    Directions
    1. In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of liquid has evaporated from the tomatoes.
    2. Transfer to a large bowl and stir in eggs.
    3. Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute.
    4. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.
    5. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
    6. Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.
    7. Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 1; Carbs: 1; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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