Source: Chef Michel Nischan

A delicious low-carb omelet.

Servings

4 egg whites
2 eggs
4 oz Turkey, light meat, with skin, smoked, 1" cube , cut into 1 inch cubes
1 tsp ground tarragon
1 pinch black pepper , freshly ground
1 pinch salt
1 olive oil cooking spray
4 oz fresh portobello mushroom , thinly sliced
1 medium tomatoes , sliced

1 Mix eggs and egg whites in a bowl with turkey, tarragon, and salt and pepper. Set aside.
2 Spray a nonstick pan with olive oil and place over high heat. Saute mushrooms and tomatoes for 2 minutes and remove.
3 Pour in the egg mixture. Let the eggs set for about 30 seconds. Tip the pan and lightly move the eggs so that they set completely. Cook for 1 1/2 minutes or until eggs are set.
4 Place the mushrooms and tomatoes on half the omelette and fold the omelette in half. Slide out of the pan by tipping the pan and holding a plate vertically against the side of the pan. Turn pan and plate to invert the omelette on to the plate.