two slices of a veggie-packed omelet, surrounded by additional slices of zucchini and tomato
Breakfast

A Veggie-Packed Start to Your Day 

Give breakfast a Southwestern flair with this easy omelet. Chipotle and chili pepper provide a warm spiciness, while cumin and zucchini is a natural taste union. This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item, and it is hearty enough to save and serve as a cold side dish. For quick individual servings, try pouring the egg mixture into a cooking spray-prepared muffin tin and bake for 5 minutes until set.  

Prep Instructions

  • Yield: 4 servings                                             
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes  
  • Total Time: 15 minutes  

Recipe Ingredients

  • 1/2 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup carrot, shredded
  • 5 large eggs
  • 1/2 tomato, diced
  • 1/4 teaspoon ground chipotle
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon cilantro, chopped
  • 1/4 teaspoon kosher salt
  • nonstick cooking spray

Cooking Instructions

  1. Preheat oven to 350˚F.  
  2. Follow the prep technique next to each ingredient.  
  3. In a small skillet sauté the onions, peppers, zucchini, carrots and spices with nonstick cooking spray, except the tomatoes. When vegetables start to caramelize, (adding water if necessary) beat the eggs with the salt and cilantro. Fold into the sautéed vegetables. Place the tomatoes on top and cook on the stove until the bottom of the eggs start to set. Transfer the pan to the oven and bake for 8-10 minutes or until golden on top. 

Nutritional Data

Calories: 117.08
Fat: 6.11 g
Saturated Fat: 1.98 g
Cholesterol: 232.50 mg
Sodium: 278.05 mg
Carbohydrates: 6.19 g
Fiber: 1.38 g
Sugars: 3.55 g
Protein: 8.87 g
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