Thanksgiving Breakfast Sandwich

Ingredients

1 - egg
1 tablespoon - lowfat or fat free milk
Salt and pepper
3 tablespoons - leftover cranberry sauce
1 1/2 teaspoons - BBQ Sauce
1 1/2 teaspoons - olive oil
1/4 cup - leftover roasted turkey, chopped
1/4 cup - leftover cooked potatoes, cubed
1/4 cup - red bell pepper, diced
1 - green onion, chopped
1 slice - leftover bread
Optional - leftover gravy
Optional - leftover stuffing
Pair each serving with:
8-ounce glass of milk
Makes 1 serving

Directions

Preheat broiler. Beat egg, 1 tablespoon milk, salt, and pepper together in a small bowl; set aside. Mix cranberry sauce and BBQ sauce together in a second bowl; set aside. Heat olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add turkey, potatoes, and bell pepper, and sauté until bell pepper is soft, about 3 minutes, stirring frequently. Pour egg mixture over the turkey mixture and cook gently until egg is set around the edges, carefully running a spatula around the sides periodically to loosen. When the edges are set, place under broiler until top is puffed and cooked. Sprinkle with chopped green onion. Toast bread. Place toast on a serving plate, spread toast with cranberry mixture, then slide the omelet onto the toast. Serve immediately with remaining 8-ounce glass of milk. Optional: Top with other Thanksgiving favorites including: gravy and stuffing.

Nutrition

470 calories; 13 g fat; 2.5 g saturated fat; 175 mg cholesterol; 27 g protein; 59 g carbohydrates; 5 g fiber; 510 mg sodium; 605 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.