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.

Nutrition per serving