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Italian Omelet

Italian Omelet recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Cook pasta according to package directions; drain well.
  2. Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside.
  3. Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet.
  4. Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat.
  5. Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

Nutritional Information Per Serving:

Calories: 283
Calories from fat: 27
Fat: 13 grams
Saturated Fat: 4 grams
Fiber: 4 grams
Sodium: 634 miligrams
Cholesterol: 296 miligrams
Protein: 19 grams

Source: Dreamfields