This is a healthy way to enjoy some leftover turkey at breakfast
|125 ml||egg whites|
|1/4 cup||sliced white mushrooms|
|1/4 cup||chopped and de-boned leftover turkey|
|2 tbsp||grated old cheddar cheese|
|1 tbsp||salted butter|
|1/4 tsp||minced garlic|
In a small frying pan, heat butter over medium-high heat. Add mushrooms and garlic, and sautee until soft (about 5 minutes).
Remove the garlic and mushrooms, set aside.
Keeping the same pan, heat again over medium-high. Add egg whites. Stir a little, so that the middle cooks. Run the corner of the spatula around the edges to keep them from sticking to the sides of the pan. Continue to cook for 5 minutes, then carefully flip the egg white omelette over.
Cook for 3 to 4 more minutes. Cover one half of the omelette with mushroom and garlic mixture, cheddar, and turkey. Fold the other half of the omelette over and continue to cook for 2-3minutes or until the cheese is melted.
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