INGREDIENTS:

4 teaspoons canola oil, 2 teaspoons for vegetables, 1 teaspoon for cooking each omelet

3/4 cup finely chopped broccoli

3/4 cup finely chopped zucchini or yellow squash

1/2 cup finely chopped onion

1/2 teaspoon dried dill, divided in half

4 large eggs, beaten

4 ounce salmon fillet, cooked, flaked

1/4 teaspoon black pepper

4 tablespoons shredded cheddar cheese, divided in half

PREPARATION:

Heat skillet over medium heat. 

Coat pan with 2 teaspoons canola oil. Add broccoli, zucchini, onion, 1/4 teaspoon dill and cook 3-5 minutes.

Remove cooked vegetables from pan and divide in half.

Combine eggs, salmon, 1/4 teaspoon dill, and pepper in a small bowl. Divide mixture in half for 2 omelets.

Reheat skillet over medium heat and coat pan with 1 teaspoon canola oil. 

Add half of egg mixture to pan and cook 3-4 minutes; flip omelet and add half of the vegetables and cheese.

Cook 2 minutes and fold in half. Continue until cooked through and cheese has melted.

Repeat for second omelet.

Adapted from tasteofhome.com

Recipe courtesy of Diabetes Prevention & Control