Yield: 1 Servings
|1 tablespoon||Olive oil|
|1||Clove garlic; minced|
|1||Red bell pepper; seeded and chopped|
|6 ounces||Smoked turkey or leftover turkey; chopped|
|2 cups||Seasoned croutons|
|1 tablespoon||Parsley; chopped|
|2 tablespoons||Cold water|
|½ cup||Shredded fat-free mozzarella cheese|
|¼ cup||Grated Parmesan cheese|
|1 tablespoon||Unsalted butter|
|½ cup||Leftover gravy; (optional)|
|8 slices||Whole wheat toast|
Prep: 10 min, Cook: 15 min. Heat oil in a large heavy ovenproof skillet over medium heat. Saut onion, garlic and bell pepper 2-3 minutes or until onion is softened. Add turkey, croutons, and parsley. Saut 2-3 minutes or until just warmed throughout. Remove from heat and set aside. Beat eggs and egg whites with cold water in a large mixing bowl. Stir in turkey mixture, mozzarella cheese, half the Parmesan cheese, and salt and pepper to taste.
Turn on broiler. Melt butter in same skillet over medium heat. Pour in egg mixture and reduce heat to low. Without stirring, cook about 10 minutes or until bottom of eggs are set. Sprinkle with remaining Parmesan cheese.
Place under broiler 30-60 seconds or until top is set and lightly browned.
Do not overcook. Cut into wedges and serve with any leftover gravy and toast.
Posted to recipelu-digest by molony <molony@...> on Feb 07, 1998