Turkey fiesta omelet
325 cals, 25p, 4c, 23f (per meal)
2 large (100g)
1 tsp (5g)
4 tbsp, shredded (28g)
2 tbsp (36g)
2 slice (30g)
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat bottom.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.
5
Continue cooking, tilting pan and gently moving cooked portions as needed.
6
When top surface of eggs is thickened and no visible liquid egg remains, place fillings on one side of the omelet.
7
Fold omelet in half and slide onto a plate.