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The Provencal omelet is an easy-to-make, diabetic friendly, low fat and low calorie preparation that also provides protein and roughage that help in the control of glucose levels in the blood. You can have the Provence omelet at breakfast or lunch and can use it to substitute some of your lean meat and vegetable intake.

Ingredients

Chop up a medium sized tomato, snip some fresh parsley if you like it, slice up 2 cups of fresh mushrooms, take 3 table spoons of green onion—sliced, and mince 1 clove of garlic.

Take a quarter teaspoon of the Herbes de Provence mix or substitute with dried and crushed thyme or basil. An eighth of a teaspoon of salt is sufficient. Add an equal amount of dash ground black pepper.

Fat in moderation is essential to any diet. Take a quarter cup of Mozzarella cheese and a teaspoon of Parmesan or Asiago cheese, shredded finely. Use a teaspoon of olive oil.

You can’t make omelet without eggs. Take 4 eggs or a cup of egg product—thaw them out if frozen. Altogether you can make two omelets with these ingredients.

Preparation

To keep the fat low in this meal, use a light coating of non-stick cooking spray on a skillet rather than using cooking oil. Once the skillet is heated on a medium flame for a few minutes, put the mushrooms, onions, and garlic into the skillet, and while stirring often, cook until they become tender. Once done, remove them from the skillet and drain the cooking fluid and wipe the skillet clean if needed.

Next, take the eggs or egg product and the herbs and spices in a sufficiently sized bowl and beat them with a rotary beater until a good mixture is achieved. Heat the skillet again over a medium flame, this time with half a teaspoon of olive oil in it. Add the egg batter into the skillet and cook without stirring until the batter starts to set. Lift up the setting batter around the edges with a spatula every so often and cook until the mix becomes moist and glossy.

At this point, sprinkle half of the Mozzarella cheese, the mushroom, and vegetable mix onto the setting batter and cook until the cheese starts to melt. Then fold one side of the cooked batter onto the other, take it out of the skillet and onto a plate, and sprinkle it with half of the shredded Parmesan or Asiago cheese, chopped tomato, and parsley. Serve hot. Make another omelet in the same way. This diabetic friendly meal is perfect for staying healthy and living an active lifestyle.

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