Spanish OmeletEn Español (Spanish Version)
Serving Size¼ recipeCalories
210Calories from Fat30Total Fat
4 gSaturated Fat1 gCholesterol
280 mgTotal Carbohydrate
29 gDietary Fiber3 gSugars6 gProteins
15 gVitamin A20% DVVitamin C40% DVCalcium6% DVIron20% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresBaked potatoes, diced2Fat-free egg substitute2 cupsLarge tomato, seeded and diced1Minced fresh parsley2 tablespoonsGarlic cloves, minced2 Olive oil1 teaspoonLarge onion, minced1Trans fat-free margarine2 teaspoonsDirectionsIn 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.Transfer to a large bowl and stir in eggs.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.Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic 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.