| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Egg white, chicken | 8 large | Egg, chicken | whole | 2 large | |
| Onion, raw | 2 small | Turkey | ground | 3 oz | |
| Kidney bean | canned | 1 1/2 cup | Green pepper, sweet | raw | 1 cup |
| Mushroom | raw | 1 cup | Olive oil | extra virgin | 3 tsp |
| Pepper, black | ground | 1 dash | Hot pepper sauce | 1 tsp | |
| Turmeric | ground | 1 tsp | Garlic | raw | 3 cloves |
| Red pepper, sweet | chopped | 1 cup | Worcestershire sauce | 1 tsp |
Dietary Fiber
51%
15%
82%
27%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (688g)
Servings: 1
510
160
18g
4g
19%
245mg
1,000mg
41%
14 g
42 g
350%
60%
30%
Iron
16%
48g
% Percent Daily Values are based on a 2,000 calorie diet
13g
Ground Turkey
Omelet
Omelet
Number of Servings:
Calories Per Serving:
2
507
32-37-31
PCF Ratio:
Cooking Instructions
In medium non stick skillet saute' pan cook turkey,vegetables and spices,except turmeric, in 1 tsp olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute' pan heat 1 tsp olive oil, add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelet. Place 1 omelet on place and fill with 1/2 of the turkey mixture then place 1 omelet on top to form a sandwich. Repeat to form 2nd sandwich. Serve hot.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307