Avocado and Tomato Omelette
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Ingredients:
2 large eggs
1/4 ripe avocado, diced
1/2 small tomato, diced
1 tablespoon fresh spinach, chopped
1 teaspoon olive oil
Salt and pepper to taste
Optional: fresh herbs (such as basil or parsley) for garnish 
Instructions:
1. In a bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet, swirling the pan to ensure the eggs cover the base evenly.
4. Cook the eggs for about 2 minutes or until they start to set around the edges.
5. Evenly distribute the diced avocado and tomato over one half of the omelette. Add the chopped spinach.
6. Using a spatula, carefully fold the omelette in half and continue cooking for another 2 to 3 minutes until the center is fully set.
7. Slide the omelette onto a plate and garnish with fresh herbs if desired. Serve hot.
Nutritional Information (per serving):
Calories: 240
Protein: 14g
Fat: 18g
Carbohydrates: 4g
Fiber: 3g
Net Carbs: 1g
Vitamins and Minerals:
Vitamin A: 10% DV
Vitamin C: 15% DV
Calcium: 6% DV
Iron: 10% DV
Potassium: 10% DV
This avocado and tomato omelette is a nutritious, low-carb breakfast that is suitable for those managing diabetes. The healthy fats from the avocado and high-quality protein from the eggs help keep blood sugar levels stable while providing essential nutrients. Enjoy your healthy breakfast!
