Low Carb Turkey and Tomato Omelet
This is a low-carb omelet packed with protein and flavor; it's also great for using up that extra Thanksgiving turkey. If you want to go Paleo, omit the salt.
Ingredients
Preparation
- Heat oil in skillet or non-stick saute pan over medium heat.
- Beat eggs until they reach a pale yellow color.
- Add Dill weed, Tarragon, pepper, and salt.
- Whip egg mixture some more to make nice and frothy.
- The goal is to introduce as much air as possible.
- Pour egg mixture into pan.
- As eggs start to set, gently lift the sides with a rubber spatula and tilt skillet to allow liquid to run underneath until no liquid is left.
- Once eggs are set, add chopped tomato, turkey breast, and cilantro to one side of omelet, and cover by lifting other side of omelet up and over with rubber spatula.
- Cover skillet and cook for 1 more minute.
- Flip omelet, cover, and cook another minute.
- Be careful not to let the eggs turn brown.
- Cut in half and serve on two plates.
- Garnish with fresh cilantro, if desired.
Recipe from BigOven.com ®
Nutrition Facts:
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