Double Tomato and Turkey Bacon Omelette

Name: Double Tomato and Turkey Bacon Omelette
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 serving(s)
Ingredients: 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

Submitted by cyndiconwaybooth

"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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Ready In:: 21mins
Ingredients:: 11
Serves:: 2

ingredients

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

directions

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.
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.
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.