Turkey Gobbler’s Omelet

For turkey lovers, this recipe offers a delicious combination
of meat and eggs to pack a powerful protein punch.
SERVES 2

4 omega 3 eggs

1 tablespoon extra virgin olive oil

1 small red tomato, chopped

2 ounces Roasted Turkey Breast (page 90)

1 teaspoon chopped fresh dill

1 teaspoon dried tarragon

Freshly ground black pepper

In a small mixing bowl, whisk eggs until frothy. Heat oil in a
small skillet over medium flame and add eggs. Using a
rubber spatula, gently lift the edges of the omelet and allow
uncooked eggs to run off to the side of the pan.

When eggs are almost set, place tomato and turkey on one
side, sprinkle with dill and tarragon, and fold in half. Cover
and simmer for one minute.