This omelet makes for a quick and filling low-carb, veggie-filled breakfast.
Whisk together the eggs, salt, and pepper. Set aside.
Heat the olive oil in a large skillet (ideally cast-iron) over medium-high heat. Add the scallions and turmeric.
Cook 30 seconds or until the scallions soften, stirring often.
Add the tomato and cook about one minute, stirring frequently.
Pour the egg mixture into the pan. Swirl the mixture so that it spreads evenly.
Cook about two minutes until the edges of the egg mixture start to brown; flip to cook the other side.
Per serving: 250 calories, 18 grams fat, 3.5 grams saturated fat, 195 milligrams cholesterol, 290 milligrams sodium, 6 grams carbohydrates, 2 grams fiber, 13 grams protein
Recipe by Beth Warren. Photography by Moishe Wulliger. Reproduced from Secrets of a Kosher Girl with kind permission of the author.