Turkey & cheese omelet
655 cals, 49p, 8c, 47f (per meal)
4 large (200g)
1/2 cup, shredded (57g)
4 slice (60g)
4 tbsp (72g)
2 tsp (9g)
1
Beat eggs with some salt and pepper in a small bowl until blended.
2
Heat butter in 7-10 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.