Well, it’s back to the daily running and law school routine after a whirlwind Christmas break and wonderful race in Florida (that went by all too quickly!) In my normal life, I eat eggs in some form almost every day of the week. Scrambled, fried, whipped into an omelet or frittata or baked into a crustless quiche. Eggs are nutritious, delicious, and a great source of protein. When you eat a lot of protein like me, eggs are great because they’re much less costly than fish or poultry, and they’re so versatile you don’t feel like you’re munching on the same meal every day. One of my favorite ways to make eggs is in omelets, so here I’m sharing one of my tried-and-true tasty omelet creations.
2 large eggs
2 oz turkey breast (I prefer honey roasted or smoked)
1 oz sharp Cheddar cheese (sharp is best as it retains its yumminess AND melts well)
1 tbsp grated Asiago or Parmesan cheese
Olive oil, butter, or cooking spray
Salt and pepper
Optional: garlic and/or parsley (fresh or dried)
1. Beat two eggs with a pinch of dill in a small bowl.
2. Bring a nonstick pan to a medium heat and then to a high simmer. Grease the pan with olive oil (my preference), butter, or cooking spray.
3. Pour egg mixture into pan. As it begins to cook around the edges, sprinkle the Parmesan cheese on one side of the flat circle.
4. Once the eggs are cooked through to your taste, place slices of turkey on the same side as the cheese.
5. Flip the eggs into a half-moon shape and press down with a spatula for just a few seconds, then flip the omelet and repeat.
6. Carefully transfer the omelet to a plate.
7. Add sliced cucumber, tomato, or carrots as a veggie side.
© 2015 Renaissance Runner Girl. All rights reserved.