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Vigorously whisk egg whites adding in Italian seasoning and salt and pepper to taste and set aside.
- Heat skillet over medium high heat and add olive oil. Add the Butterball turkey ham and spinach and cook for 2-3 minutes, until ham has browned, and spinach has wilted. Remove ham and spinach and set aside.
- In the same skillet, add butter and reduce heat to medium. Add egg whites and cook for 2-3 minutes. When almost cooked through, allow the bottom to set. Fill one side of the omelette with cooked turkey ham, spinach, sun dried tomatoes, and feta. Then fold the other side of the omelette over. Transfer onto a plate and serve with Butterball turkey bacon, fresh fruits, toast, and coffee for the ultimate Mother's Day breakfast!