12 large eggs 3/4 cup water
Filling:
9 ounces turkey breast, cooked and sliced
12 slices bacon, cooked
2 tomatoes, sliced
Whisk together eggs and water; refrigerate until needed. For each omelet, gently warm two slices of bacon and 1-1/2 ounces turkey.
Pour 1/2 cup omelet mix into a skillet that has been sprayed with cooking spray; cook until set. Add turkey, bacon and three slices tomato. Flip omelet closed, cook for a few seconds, and remove from pan. Serve warm. Serves six.
Per serving: 3g carbohydrate; trace dietary fiber; 27g protein; 18g fat; 293 calories.>>