Gestational Diabetes Recipes

This recipe reminds me that I need to get a new 2-serve frypan that’s good for eggs. I’m not sure about you, but when I was pregnant with gestational diabetes I lived on eggs in various forms. (I sorely missed soft-boiled variety though.) So here is a reminder of how good and easy a simple omelette can be. I didn’t invent it and you don’t have to stick to the variations below. And don’t forget about this one on those evenings when you can’t be bothered to cook. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

• 4 slices of low GI seed or multigrain bread, toasted
• 4 eggs, lightly beaten + any of the following combinations

Variation #1

• 50g/ 1.8 ounces grated Parmesan cheese
• 4 asparagus spears, lightly blanched, cut into small sections
• 1 bacon rasher, trimmed of all fat, cut into small pieces (optional)

Variation #2

• 75g/ 2.5 ounces corn niblets
• 100g/ 3.5 ounces red capsicum, cut into small pieces
• 1 bacon rasher, trimmed of all fat, cut into small pieces (optional)
• 1 large tomato, cut into small cubes

Variation #3

• 5 button mushrooms, slices, lightly pan-fried
• 100g/ 3.5 ounces fresh or frozen spinach, added to mushrooms and lightly heated
• 50g/ 1.8 ounces grated Parmesan cheese

Prepare your omelette ingredients and when ready, mix together in a bowl with the egg.

Either use a non-stick frypan which doesn’t require any oil or lightly spray or grease a medium sized frypan and heat it over a low-medium heat. Pour in your ingredients. Allow to cook for a few minutes until omelette mixture is almost entirely cooked, then using a heat-proof spatula, flip one half of the omelette over the other half. Continue cooking until egg is thoroughly cooked.

Serve with toast and a smile!

Variation: This is a totally legitimate ‘breakfast for dinner meal’! Pull this one out on those evenings when you really can’t be bothered to get more than a mixing bowl and a frypan from of the cupboard. Serve with a side salad or some veggies as well.

Post-GDM tip: I would thoroughly cook eggs during pregnancy but would otherwise leave eggs slightly runny or ‘drooling’ as the French say. Makes for a creamier tasting omelette.