Turkey Filled Omelette
Medium French Breakfast

Turkey Filled Omelette

Total Time
1h 27m
35m prep · 52m cook
Servings
4 people
Rating
Difficulty
Medium
29 views

Classic folded turkey omelet using leftover roasted turkey and savory seasoning.

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons unsalted butter
  • 1 tablespoon chopped fresh shiitake mushroom
  • 1 shallot , finely chopped
  • 0.25 teaspoons salt
  • 1 fresh sage leaf , minced
  • 0.25 teaspoons crushed red pepper flakes
  • 0.25 cups shredded cooked turkey
  • 1 teaspoon dry vermouth , Optional
  • 2 eggs , chilled
  • 1 pinch ground white pepper
  • 2 teaspoons olive oil
  • 1 tablespoon creme fraiche

Instructions

  1. 1

    Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.

  2. 2

    Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.

  3. 3

    Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.

  4. 4

    Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

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Nutrition Facts

Per serving

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