Looking for a hearty dinner using eggs? Then try this flavorful omelet made with turkey and vegetables - ready in 30 minutes.
Turkey-Veggie Omelet
- Prep Time 30 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Spoon turkey-vegetable mixture over half of omelet; loosen edge of omelet and fold other half over filling.
Nutrition
150
Calories
4g
Total Fat
22g
Protein
6g
Total Carbohydrate
4g
Sugars
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;Tips from the
Pillsbury Kitchens
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