CARBS 33% / PROTEIN 33% / FATS 33%

Open turkey omelette

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Egg - 4 large
White mushrooms - 149 g
Olive oil - 2 tsp
New potatoes - 523 g
Mature spinach leaves - 85 g
Tomatoes - 555 g
Turkey rashers - 181 g


  1. Heat a pan of water and put in roughly chopped potatoes, boil until soft, about 10 minutes
  2. Meanwhile, heat oil in a large flat pan, add turkey rashers, sliced mushrooms and cook for 5 minutes
  3. Mix in spinach leaves then push turkey mix over to one side of pan, place tomato halves in the pan, heat for a minute then break egg into pan too
  4. Cover to allow spinach to wilt and egg to cook
  5. Empty entire contents of pan onto a plate and serve with potatoes. Season to preference.