Ingredients:
2 teaspoons margarine
8 ounces egg substitute (1 carton)
1/2 cup diced cooked turkey breast
2 tablespoons chopped green or red bell peppers
2 tablespoons chopped onion
1/4 cup sliced zucchini
1/2 cup of low sodium tomato sauce
1/8 teaspoon crushed red pepper

Directions:
In a skillet, over medium heat, cook zucchini, onion and pepper in 1-teaspoon margarine until tender. Stir in tomato sauce and red pepper.

Simmer for five minutes. In an 8-inch nonstick skillet, over medium heat, melt 1-teaspoon margarine. Pour egg substitute into hot skillet. Cook lifting edges to allow uncooked portion to flow to bottom.

When almost set, spoon turkey mixture onto half the egg substitute. Fold the other half over the top of the filling. Slide onto serving dish. Serve immediately.

Recipe makes two servings.

See also:
Spinach Tomato and Feta Omelet
Vegetable Omelet
Basic Egg White Omelet
Western Omelet
Omelets! (Article and recipes)
Search for even more omelet recipes in many different dietary needs!

  Back to Breakfast Recipe Collection