Cooking Method: Skillet
Preparation Time: 20 minutes
Cooking Time: 4 minutes
Servings: 6

Ingredients:

1	Carton (500 g) Egg Beaters® Original	1
1/3 cup	Creamy Caesar Salad Dressing	75 mL
2 tbsp	Grated Parmesan cheese	30 mL
2 tbsp	Finely chopped sun-dried tomato	30 mL
2 tsp	Margarine	10 mL
1	Soft round pumpernickel or whole grain loaf	1
1 1/2 cups	Sliced cooked Turkey Breast	375 mL
8 Leaves	Boston or romaine lettuce	8
1/4 cup	Thinly sliced red onion	60 mL

Directions:

1. Whisk eggs, 2 tbsp (30 mL) of dressing, Parmesan and sun-dried tomato. Heat half of the margarine in a small nonstick skillet set over medium heat; pour in half of the egg mixture. Cook, stirring, for 1 minute. Cook, without stirring, for 2 to 3 minutes or just until golden on the bottom. Slide omelette onto a plate; return to the skillet for 30 seconds to brown the other side. Remove from the pan; reserve. Repeat with remaining egg mixture, adding more margarine to the pan as needed to make a second omelette.
2. Cut out a circular "lid" from the top of the loaf. Hollow out bread bowl; leaving a 1-inch (2.5 cm) rim of bread. (Reserve the interior bread for another purpose.) Brush the inside of the loaf lightly with dressing.
3. Starting and finishing with the turkey, fill bread bowl with two layers each of the turkey, omelettes, lettuce and red onion; drizzle the remaining dressing between layers. Replace lid. Slice into 6 wedges, securing with toothpicks if needed. Makes 6 servings.