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Turkey Mushroom Omelet
Source: Chef Michel Nischan

A delicious low-carb omelet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Meat , 1 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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4 each  egg whites
2 each  eggs
4 oz  Turkey, light meat, with skin, smoked, 1" cube
1 tsp  ground tarragon
1 pinch  black pepper
1 pinch  salt
1 each  olive oil cooking spray
4 oz  fresh portobello mushroom
1 each  medium tomatoes
  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.

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