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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Mushroom Omelet

Source: Chef Michel Nischan

A delicious low-carb omelet.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	155.4

Total Carbs	6.6 g

Dietary Fiber	1.7 g

Sugars	3.5 g

Total Fat	6.3 g

Saturated Fat	1.9 g

Unsaturated Fat	1.0 g

Potassium	588.7 mg

Protein	18.4 g

Sodium	337.0 mg

Dietary Exchanges 6.3 Fat, 1.0 Vegetables, 1.3 Meat, 0.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Mix eggs and egg whites in a bowl with turkey, tarragon, and salt and pepper. Set aside.
Spray a nonstick pan with olive oil and place over high heat. Saute mushrooms and tomatoes for 2 minutes and remove.
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.
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.