Double Tomato And Turkey Bacon Omelette

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 6 sun-dried tomatoes
• 2 plum tomatoes, chopped
• 2 slices turkey bacon, cooked and crumbled
• 2 tablespoons goat cheese, crumbled
• 2 eggs
• 3 egg whites
• 1 tablespoon water
• 2 tablespoons green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil

Recipe

• 1 place the sun-dried tomatoes in a small dish. add boiling water to voer and let stand for 15 minutes, or until softened. drain the tomatoes and chop. in a small bowl, combine the sun-dried and plum tomatoes, bacon, and goat cheese. in a medium bowl, whisk together the egs, egg whites, water, scallions, salt, and pepper until slightly frothy.
• 2 heat 1/2 teaspoon oil in nonstick skillet over medium heat. add half of the egg mixture and cook for 2 minutues, occasionally lift the edges of the egg mixture with a spatual and tilting the pan, allowing the uncooked mixture to flow underneath.
• 3 when the eggs are almost set, spook half ot eh tomato mixture down the center of the egg. loosen the edges of the omelette with a spatual and fold the two sides over the filling. slide out onto a warm plate. replate with remaining oil and egg and tomato mixture.