Turkey, Asparagus & Brie Omelet
This is a Gluten Free Recipe
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2 cups egg substitute or 8 eggs, beaten
6 ounces sliced JENNIE-O® Cajun Style Turkey Breast, from the service deli
4 ounces Brie cheese, thinly sliced
1 pound asparagus, blanched or lightly steamed and cut into 1½-inch pieces
green onions, if desired
Lightly coat skillet with cooking spray; heat over medium-low heat. Pour ¼ of eggs into pan. Cook, lightly scrambling and lifting eggs with spatula to allow liquid eggs to flow under set eggs, 2 to 3 minutes or until eggs are set.
Layer turkey, cheese and asparagus over half of omelet. Fold other half of omelet over filling, turn out onto serving plate. Repeat with remaining ingredients. Garnish with onions, if desired.