My Healthy Omelet

  • Yield 2 servings


1/2 -- yellow bell pepper, sliced thin
1/2 -- orange bell pepper, sliced thin
1/2 -- red bell pepper, sliced, think
1/2 small red onion, sliced
1/2 cup fresh mushrooms
1 cup fresh baby spinach
3 slices turkey deli sandwich meat, chopped
2 dashes Tabasco sauce
1 pinch each salt and pepper, or to taste
6 -- eggs, slightly beaten


  1. Spray a large skillet with nonstick cooking spray. Place peppers and onion in pan and sauté until tender. Add mushrooms and cook 3 minutes. Add spinach and sauté until wilted.  Stir in turkey, Tabasco, salt and pepper. Transfer to a bowl. You should have about 5 cups of vegetables.
  2. 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 over and slide onto plate. Repeat with remaining 3 eggs and vegetables.



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