Easy Open-Faced Omelet

I find that I use a LOT of aromatics and salt-free seasonings/spices nowadays to boost flavor since I have to drastically cut back my sodium intake (I miss salt!). My go-to aromatics are garlic (my absolute favorite) and sweet onion (you can get a giant bag of the sweet onions at Costco for less than 3 or 4 bucks) – they truly make a difference in flavor! Here’s an easy omelet for those busy weekdays when you need a quick meal – I typically serve this on the side with rice and another veggie dish but it’s fantastic on its own as well! Enjoy.

2 tablespoons extra light olive oil
1 large sweet onion, thinly sliced
1/4 teaspoon black pepper
1/2 teaspoon Penzeys Fox Point Seasoning (optional, I use it because I have it on hand)
6 ounces oven roasted turkey breast (I use Kirkland brand lunch meat)*
6 large eggs, beaten

*Feel free to use more if you don’t have protein restriction in your diet.

Heat oil in a 12-inch nonstick frying pan over medium heat and cook onion until fragrant and slightly golden brown. In the meantime, add pepper or whatever seasoning you prefer while continue sautéing the onion. Next, stir in the turkey breast (I tear it into bite-size pieces as I added it in the pan). Finally, make sure the onion/turkey mixture is evenly spread out in the pan, then pour in the beaten eggs. Add this point, cover the pan with a lid and let the eggs cooked until they are set (the bottom will be moderately browned/caramelized. Remove to a large plate or chopping board immediately and cut into wedges and serve. Keep extras in the fridge and reheat in the microwave when you are ready for your next meal. :)

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