Turkey-Veggie Omelet

Looking for a hearty dinner using eggs? Then try this flavorful omelet made with turkey and vegetables - ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 2

Ingredients

1
teaspoon olive oil
1/3
cup sliced fresh mushrooms
1/4
cup chopped onion
1/4
cup chopped red bell pepper
1
garlic clove, minced
1/2
cup diced cooked turkey
1/4
teaspoon dried basil leaves, if desired
1
(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
1/8
teaspoon salt
1/8
teaspoon pepper
  • 1 Heat 1/2 teaspoon of the oil in large nonstick skillet over medium heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until onion and bell pepper are crisp-tender. Add turkey and basil; cook 1 to 2 minutes or until hot. Remove from skillet; set aside.
  • 2 In small bowl, combine egg product, salt and pepper; blend well. Heat remaining 1/2 teaspoon oil in same skillet over medium heat until hot. Pour egg mixture into skillet. Cook until egg mixture is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 3 Spoon turkey-vegetable mixture over half of omelet; loosen edge of omelet and fold other half over filling.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    1 Vegetable; 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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