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    You are in: Home / Recipes / Double Tomato and Turkey Bacon Omelette Recipe
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    Double Tomato and Turkey Bacon Omelette

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    CyndiCB's Note:

    This recipe comes from The Sugar Solution book. This recipe sounded so yummy, that I just had to share. I love sun dried tomatoes and having them in an omelette sounded great!

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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Double Tomato and Turkey Bacon Omelette

    Serving Size: 1 (198 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 183.3
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 2.6 g
    Cholesterol 224.1 mg
    Sodium 742.7 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 1.7 g
    Sugars 5.0 g
    Protein 15.3 g

    The following items or measurements are not included:

    goat cheese

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