cup eggs substitute or 5 eggs
cup plain low-fat yogurt
teaspoon dried dill weed
slices JENNIE-O® DELI FAVORITES® Hickory Smoked Turkey Breast, cut into 0.5-inch pieces
cup shredded zucchini
cup shredded carrot
In medium bowl, whisk eggs, yogurt, water and dill weed; set aside. In medium skillet over medium heat, cook turkey, zucchini and carrot in butter 2 to 3 minutes or until vegetables are tender.
Spread mixture evenly over bottom of skillet. Pour egg mixture into skillet. Reduce heat to medium. As eggs begin to set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to run underneath.
Cook 10 to 12 minutes or until eggs are set. Cut into 4 wedges.