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Preparation Time: 15 minutes / Cook Time: 20-30 minutes
5 small potatoes, peeled and sliced
1 tbsp. olive oil or cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1-1/2 cups green and red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
3 oz. shredded, part-skim mozzarella cheese
1 tbsp. Parmesan cheese
Pepper, garlic salt, herbs, to taste
1. Preheat oven to 375F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or spray. Turn on medium heat. SautÃ?Â© vegetables until tender.
4. In a medium mixing bowl, slightly beat the eggs, egg whites, mozzarella cheese, and spices. Stir mixture into the cooked vegetables.
5. Oil or spray a 10-inch pie pan or oven proof skillet. Pour potatoes and egg mixture into pan. Sprinkle Parmesan cheese on top. Bake until firm and brown on top, about 20-30 minutes. Serve.
Calories per serving: 242. Carbohydrates: 18 grams. Fat: 9 grams. Protein: 19 grams.
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