This is a delicious way of using leftover turkey to make a healthy breakfast.

Serves 2


  • 3 eggs, lightly whisked with a fork
  • ½ cup cooked, shredded turkey
  • 4 sundried tomatoes, chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


  1. Pour the olive oil into a frying pan over medium heat.
  2. Pour the whisked eggs into the pan and season with salt and pepper.
  3. Place the turkey and tomatoes onto one half of the omelet, pressing them into the eggs.
  4. After one minute, fold the omelette in half. Continue cooking until the base is set.
  5. Remove from the pan, cut in half and serve.