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Mushroom Gruyere and Turkey Omelet
Ingredients
- 1/4 cup butter
- 4 oz. diced Portobello mushrooms
- 2 large shallots, minced
- 1 Tbsp. chopped fresh tarragon
- 8 large eggs, beaten
- 4 oz. chopped reduced sodium turkey breast
- 4 oz. shredded Gruyere cheese
- 1/4 cup caramelized onions
- Minced fresh parsley, if desired
Directions
- 1. Melt butter in large oven proof skillet on medium heat. Sauté mushrooms and shallots 4 minutes. Stir in tarragon.
- 2. Meanwhile, combine eggs and turkey. Pour mixture into skillet with mushrooms. Cook on medium heat, lifting edges to let uncooked mixture flow to center, until all egg mixture has been cooked.
- 3. Remove skillet from heat. Sprinkle with cheese and onions. Place under heated salamander just until cheese is melted. Sprinkle with minced parsley. Cut into wedges to serve.
- Nutritional information per serving: Calories 406; Total Fat 31g; Saturated Fat 16g;
- Trans. Fat 1g; Cholesterol 446mg; Sodium 507mg; Total Carbohydrate 4g; Dietary Fiber 1g;
- Total Sugars 2g; Protein 27g
