Turkey and mushroom omelette
A savoury, protein-packed omelette that fills you up without blowing your calories: great for breakfast or dinner while cutting.
Nutrition values per serving, computed from the ingredients.
Ingredients
- check_circle3 eggs
- check_circle60 g turkey breast
- check_circle100 g white mushrooms
- check_circle5 g olive oil
- check_circle1 tablespoon parsley
- check_circleSalt, pepper
Method
- 1Slice the turkey and mushrooms and sauté in the oil.
- 2Beat the eggs with salt and pepper.
- 3Pour the eggs over the filling and let set over medium heat.
- 4Fold the omelette, scatter parsley and serve.
The savoury omelette that fills you up
This omelette combines three whole eggs and turkey for a savoury, protein-rich dish: 33 g of protein for 317 kcal. Unlike the egg-white version, it keeps the yolks, a source of vitamins and good fats, which makes it more nourishing and flavourful. Perfect for breakfast or dinner when cutting.
Whole eggs or whites?
Whole eggs bring the yolk's micronutrients (vitamins A, D, B12, choline) and good fats, but more calories. To lighten this omelette for strict cutting, swap one or two yolks for whites: you keep the protein while cutting fat. For balance, keep whole eggs for the nutritional density.
Cooking it tender
First sauté the turkey and mushrooms to drive off their water, then pour in the beaten eggs over medium heat. Take the omelette off as soon as it is set but still slightly runny in the centre: overcooked, it turns dry. A non-stick pan lets you use very little fat. Fresh parsley for the finishing touch.
Taking it as egg muffins
This omelette turns easily into egg muffins, an ideal meal-prep format. Beat the eggs, divide the turkey and mushrooms among muffin moulds, pour over and bake for 15 to 18 minutes at 180 °C. You get firm individual portions eaten hot or cold, by hand, with no cutlery.
These muffins keep for 3 to 4 days chilled and freeze well: make a batch on Sunday and you have protein snacks or breakfasts ready for the week. Vary the fillings from one mould to the next (pepper, spinach, feta) to avoid boredom. It is one of the best egg formats to take to the office or the gym.
What to pair it with
To vary high-protein egg dishes, these recipes follow the same spirit.
Key takeaways
- 33 g protein for 317 kcal: a savoury omelette that satisfies when cutting.
- Whole eggs bring vitamins and good fats; whites lighten it.
- Sweat the turkey and mushrooms before pouring in the eggs.
- Take it off slightly runny in the centre so it stays tender.
Frequently asked questions
How many eggs can you eat per day?
For most healthy people, several eggs a day fit fine into a balanced diet: recent evidence shows no clear link between eggs and cardiovascular risk in healthy people. Vary your protein sources across the week.
Can the turkey be replaced with chicken?
Yes, chicken breast has a very similar profile. Turkey ham, leftover grilled chicken or even turkey bacon work too. Choose a lean protein to stay in the cutting spirit.
Can you make this omelette ahead?
It is best fresh, but keeps 1 to 2 days in the fridge and reheats quickly. You can also make it as baked egg 'muffins' (beaten eggs + filling in moulds) for individual portions to take away.
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