IMPORTANT: www.diabetic-diet-recipes.net is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional.
The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood
glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts
of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
1. Mix cottage cheese and egg substitute together; set aside.
2. In large non-stick frying pan over medium heat, saut? onions in oil for 5
minutes, or until soft.
3. Add broccoli and dill; saute for 5 minutes, or until broccoli mixture
softens. Set vegetable aside.
4. Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute
it. Add half of the vegetable mixture, and then add half of the egg mixture; lift
and rotate pan so that eggs are evenly distributed.
5. As eggs set around the edges, lift them to allow uncooked portions to
flow underneath. Turn heat to low, cover the pan, and cook until top is set.
6. Invert onto a serving plate and cut into wedges.
7. Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg
Makes 4 Servings
Nutritional Info Per Serving:
Protein: 19 g
Sodium: 390 mg
Cholesterol: 0 mg
Fat: 3 g
Dietary Fiber: 3 g
Sugars: 6 g
Carbohydrates: 12 g
Exchanges: 1 Vegetable; 2 Meat; 1 Fat