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Turkey Filled Omelette
Turkey Filled Omelette
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Elevate leftover turkey with shallots, shiitake mushrooms, and cream in a quick gourmet turkey omelet. Perfect for brunch, lunch, or dinner.
Ingredients:
  • 1 tablespoon olive oil
  • 2 teaspoons unsalted butter
  • 1 tablespoon chopped fresh shiitake mushroom
  • 1 shallot, finely chopped
  • 1 fresh sage leaf, minced
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 cup shredded cooked turkey
  • 1 teaspoon dry vermouth
  • 2 eggs, chilled
  • 1 pinch ground white pepper
  • 2 teaspoons olive oil
  • 1 tablespoon creme fraiche
Instructions:
  • In a skillet over medium-low heat, warm 1 tablespoon of olive oil and butter. Add shiitake mushrooms, shallots, salt, sage, and red pepper flakes. Sauté until the shallot is translucent, around 5 minutes. Add turkey and vermouth, stirring until heated through, about 1 to 2 minutes. Remove from heat.
  • Whisk eggs in a bowl until smooth; season with a pinch of salt and white pepper.
  • 1. Heat 2 teaspoons of olive oil in an omelet pan over medium heat until sizzling. 2. Pour beaten eggs into the pan and gently stir with a spatula until they just start to set, about 1 to 2 minutes. 3. Shake the pan to evenly spread the eggs. 4. Use the spatula to smooth the top of the eggs. 5. Cook until the bottom is firm and the top is slightly soft, then remove from heat.
  • Place the turkey mixture at the center of the omelet, filling the middle third. Add dollops of crème fraiche, being careful not to overfill. Fold the top third of the omelet over the filling using a spatula. Tilt the skillet and shake the omelet towards the edge. Fold the omelet one more time to create a cigar shape. Carefully transfer the omelet to a serving plate.

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