1 Servings 14 min Cook
1 Tsp Coconut Oil
1/4 Cup, chopped Onions
1/4 Cup, chopped Green Bell Pepper
3 Large Egg White
2 Tbsp Almond Milk
4 Slice Deli Cut Turkey
Dice the onion and pepper.
Lightly sauté in coconut oil over medium heat until tender, then remove vegetables from the pan and set aside.
Whisk egg white to fluffy, then add almond milk to egg whites.
Pour eggs into skillet and let bottom firm slightly.
Put vegetables into eggs.
Toss in chopped turkey.
When partly cooked, fold egg over vegetables twice as you roll with your spatula into omelet form.
Continue cooking until eggs are cooked through.
Plate and enjoy.
