Breakfast

Turkey Pastromellette is for Breakfast.

Turkey Pastromellette takes 5 minutes to prepare.

Turkey Pastromellette takes 8 minutes to cook.

Turkey Pastromellette makes 2 servings.

The ingredients for Turkey Pastromellette are:

1 Cup diced mushrooms
1/2 Cup diced eggplant (i like the little european eggplants)
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
1/2 Oz red wine
1 Onion, cut into 1/2" pieces
1 Shallot, cut into 1/4" pieces
4 Oz turkey pastrami
8 egg whites

Here is how you make Turkey Pastromellette:

Cut all your ingredients in advance. This tends to cook rather quickly and you need to have your stuff on hand. Heat your skillet alarmingly hot, but not hot enough that non stick spray flames when you apply it to the pan. Give the pan a quick spritz and toss your shallots in. Heat the shallots on high until they start to blacken on the edges, then add half the oil, and toss and stir fry until very soft. Add the pastrami and heat on high until they begin to blacken around the edges. Toss in the eggplant and the mushrooms and continue cooking on high heat until they begin to soften and are black around the edges. Turn the heat to medium high, add the onions and once the onions begin to sizzle, add the extra olive oil. As soon as the onions begin to blacken (roughly 30 seconds) add the balsamic and the red wine. If you are doing this correctly, it should boil up immediately. Stir vigorously to coat, and as soon as the mixture gets sticky, turn down to medium low or low and dump in the egg whites. Mix through and cover. Let cook until firm. Put it in your mouf.Serving Size: Makes two large omelettesNumber of Servings: 2Recipe submitted by SparkPeople user GREGORYCOLE.

The nutritional information for Turkey Pastromellette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 255.5

• Total Fat: 9.5 g
• Cholesterol: 38.6 mg
• Sodium: 787.6 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.0 g
• Protein: 27.6 g