For turkey lovers, this recipe offers a delicious combination of meat and eggs to pack a powerful protein punch.
SERVES 2
• 4 omega 3 eggs
• 1 tablespoon extra virgin olive oil
• 1 small red tomato, chopped
• 2 ounces Roasted Turkey Breast (page 90)
• 1 teaspoon chopped fresh dill
• 1 teaspoon dried tarragon
• Freshly ground black pepper
1. In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium heat and add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the side of the pan.
2. When eggs are almost set, place tomato and turkey on one side, sprinkle with dill and tarragon, and fold in half. Cover and simmer for one minute.
3. Cut in half and slide onto two plates. Season with fresh pepper, to taste.
