Fresh Fruit Omelet
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories210Calories from Fat60Total Fat7 gSaturated Fat5 gCholesterol20 mgSodium310 mgTotal Carbohydrate25 gDietary Fiber2 gSugars20 gProteins15 gVitamin A15% DVVitamin C50% DVCalcium25% DVIron8% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4Preparation Time25 minutes
Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
IngredientsMeasuresFresh fruit (strawberries, blueberries, etc.)2 cupsFat-free plain yogurt1/3 cupHoney3 tablespoonsGround cinnamon½ teaspoonButter1 tablespoonEgg substitute1 cupReduced fat cheddar cheese, grated½ cupFresh mint, chopped, for garnish
  • Directions
  • Preheat the broiler, positioning the oven rack 6-8 inches above.
  • Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs.
  • As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath.
  • When loose egg can move to the edge, remove the pan from the heat and sprinkle on half the cheese.
  • Place the pan under the broiler until the cheese is melted and the egg is completely set.
  • Spread half the fruit on one side of the omelet.
  • Top the fruit with a generous dollop of the yogurt, which has been blended with the cinnamon and honey.
  • Fold the other side of the omelet over the fruit and slide it onto a plate.
  • Garnish with more yogurt mixture and fresh chopped mint.

  • Diabetic Exchange
    Fruit: 1; Vegetables: 0; 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.

    Jesse Ziff Cool for Melissa’s Variety Produce

    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.


    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.


    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail