My Healthy Omelet

By Hklbrries

"This is an omelet I cooked to incorporate healthier meals into our diet. We enjoy it so very much and feel good about eating something that tastes so good and is so good for us."

Donna Morales, Marrero, LA

Ingredients

• 1/2 yellow bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 small red onion, sliced
• 1/2 cup fresh mushrooms
• 1 cup fresh baby spinach
• 3 slices fresh turkey deli sandwich meat, chopped
• 2 dashes Tabasco sauce
• 1 pinch salt
• 1 pinch pepper
• 6 eggs (use 3 slightly beaten eggs for each omelet)

Details

Servings 2

Preparation

Step 1

Spray a large skillet with nonstick cooking spray. Place peppers and onion in pan and saute until tender. Add mushrooms and cook 3 minutes. Add spinach and saute until wilted. Stir in turkey, Tabasco, salt and pepper. Transfer to a bowl. You should have about 5 cups.

Spray an 8-inch skillet with nonstick cooking spray. Pour in 3 slightly beaten eggs. Cook over low heat, gently pulling in the sides of the eggs until they are almost completely cooked. Pour half the vegetable mixture into center of eggs, cover and let eggs cook rest of the way. Fold and slide omelet onto plate. Repeat with remaining 3 eggs and vegetables.