Turkey breast with bell peppers, onions, zucchini, tomato sauce and red pepper in an tasty Spanish Omelet.
2 teaspoons butter
8 ounces egg substitute
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 low sodium tomato sauce
1/8 teaspoon crushed red pepper
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 2 servings.
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