Turkey Omelet with Egg Beaters
Many people don't think Egg Beaters are real eggs, but they are. They only use the egg white. Vitamins A, B-12, D, and E, along with other nutrients like folic acid and riboflavin are added to preserve what can be lost when the yolk is removed.
INGREDIENTS | YIELDS 2 servings
- 1 cup Egg Beaters
- 1 cup ground, lean turkey meat
- ½ cup water
- 1 cup chopped tomato
- 1 tablespoon olive oil
Beat the Egg Beaters in a small bowl.
Boil water in a small cooking pot, then add the ground turkey meat until it browns, about five minutes, tossing as it browns.
Mix the chopped tomato with the cooked turkey meat in a small bowl.
Heat the olive oil in a small skillet on low heat.
Pour the Egg Beaters in to coat the surface.
Cook until edges show firmness.
Add the turkey and tomato mixture evenly over the eggs. Fold one side over the other.
Flip the half-moon omelet so both sides are evenly cooked.
Per Serving
- Calories: 263
- Fat: 11 grams
- Protein: 34 grams
- Carbohydrates: 7 grams
- Cholesterol: 53 milligrams
