Breakfast is the most important meal of the day, especially for those living with and managing diabetes. Eating a balanced breakfast can help to maintain healthy blood sugar levels throughout the day and give an energy boost to help with getting through those tough projects at work. If deciding on what choices to make for breakfast to help with managing blood sugar have you stumped, take a look at these recipes and try them in your daily diet.
1/2 cup no-salt-added diced tomatoes with basil, garlic and oregano, well drained
1/2 cup chopped, seeded cucumber
1/2 cup chopped yellow summer squash
1/2 of a ripe avocado, seeded, peeled and chopped
1 cup refrigerated or frozen egg product, thawed
2 tablespoons water
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
1/4 cup shredded reduced-fat Monterey Jack cheese with jalapeno chile peppers (1 ounce)
Snipped fresh chives (optional)
1. For the filling, stir together the tomatoes, cucumber, squash and avocado in a medium size bowl and set aside.
2. In a medium sized bowl, whisk together eggs, egg product, the water, basil, salt and pepper.
3. For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat the skillet at a medium heat and add a generous 1/3 cup of the egg mixture to hot skillet.
4. Quickly begin stirring the eggs gently and continuously with a wooden spatula until the mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring and cook for 30 to 60 seconds more or until egg is set.
5. Spoon 1/2 cup of the filling over one side of the omelet. Carefully fold the omelet over the filling, and very carefully remove omelet from skillet. Repeat to make four omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets.
6. Sprinkle 1 tablespoon of the cheese over each omelet and garnish with chives if you desire.
Click here for more.
Reblogged this on justiceforkevinandjenveybaylis.