Low Carb Turkey and Tomato Omelet

Low Carb Turkey and Tomato Omelet

Ready in 15 minutes

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.

Top-ranked recipe named "Low Carb Turkey and Tomato Omelet"

5 avg, 1 review(s) 100% would make again

Ingredients

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4 Eggs
1/2 tsp Dill weed; Dried
1 tsp Tarragon; Dried
1/4 tsp Pepper, black; Freshly ground
1/2 tsp Salt
1 tsp Extra virgin olive oil
1/2 Tomato; chopped
2 oz Turkey breast; oven roasted
1 tbsp Cilantro leaves; chopped

Original recipe makes 2 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

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

Calories Per Serving: 204 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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