A low-carb turkey and tomato omelet seasoned with dill, tarragon, and cilantro. photo by Melaromatic

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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.

Yield: 2 Servings Ready in 15 minutes

Cuisine: PaleoMain Ingredient: Egg

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

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Verified by stevemur

Original recipe makes 2 Servings

4 Eggs

1/2 tspDill weed; Dried

1 tspTarragon; Dried

1/4 tspPepper, black; Freshly ground

1/2 tspSalt

1 tspExtra virgin olive oil

1/2 Tomato; chopped

2 ozTurkey breast; oven roasted

1 tbspCilantro leaves; chopped

Low Carb Turkey and Tomato Omelet Preparation

Heat oil in skillet or non-stick sautee 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. They 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.