Diabetic Veggie Omelet with Creamy Avocado Sauce
Start your day with a delicious and diabetes-friendly omelet packed with wholesome ingredients like arugula, onions, basil, and oregano. Topped with melted cheese and served with a creamy avocado sauce, this satisfying breakfast is an absolute delight that won't cause sugar spikes.
ingredients
- 4 large eggs
- 1 cup arugula, chopped
- ¼ cup onions, diced
- 4 fresh basil leaves, chopped
- 1 teaspoon dried Greek oregano
- 1 ounce shredded cheese (low-fat or non-dairy for vegan option)
- 1 avocado
- 2 tablespoons olive oil
- Salt and pepper to taste
steps
- 1.
In a bowl, beat the eggs until well mixed. Stir in the chopped arugula, diced onions, basil, and dried oregano.
- 2.
Heat a non-stick skillet over medium heat and pour in half of the egg mixture. Cook for a couple of minutes until the bottom is set.
- 3.
Sprinkle half of the shredded cheese evenly over the omelet and fold it in half. Cook for another minute or until the cheese is melted and the omelet is cooked through. Repeat with the remaining egg mixture and cheese.
- 4.
To make the avocado sauce, scoop the flesh of the avocado into a blender or food processor. Add the olive oil, a pinch of salt, and pepper. Blend until smooth and creamy.
- 5.
Slice the omelets in half, drizzle each half with the creamy avocado sauce, and serve hot.