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Prep 30min
Total30min
Ingredients10
Servings2
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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
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Steps
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.
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If desired, omelet can be topped with 4 fresh tomato slices and 1 oz. (1/4 cup) shredded Cheddar cheese. Cover; cook over low heat for 1 to 2 minutes or until cheese begins to melt.
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Nutrition Facts
Serving Size:1 Serving
Calories
150
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
340mg
14%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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