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Fresh Fruit Omelet

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

Nutrition Facts

Serving Size	¼ of recipe
Calories	210
Calories from Fat	60
Total Fat	7 g
Saturated Fat	5 g
Cholesterol	20 mg
Sodium	310 mg
Total Carbohydrate	25 g
Dietary Fiber	2 g
Sugars	20 g
Proteins	15 g
Vitamin A	15% DV
Vitamin C	50% DV
Calcium	25% DV
Iron	8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times TOP

Servings	4
Preparation Time	25 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation TOP

Ingredients	Measures
Fresh fruit (strawberries, blueberries, etc.)	2 cups
Fat-free plain yogurt	1/3 cup
Honey	3 tablespoons
Ground cinnamon	½ teaspoon
Butter	1 tablespoon
Egg substitute	1 cup
Reduced fat cheddar cheese, grated	½ cup
Fresh 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.

Source
Jesse Ziff Cool for Melissa’s Variety Produce

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