Turkey And Cheese Omelet Recipes

TURKEY AND CHEESE OMELET

Steps:

• 1. Heat a nonstick skillet over medium heat and spray with nonstick spray.
• 2. Pleace sliced turkey on a paper towel and cook in the microwave on high for one minute (you can also cook it in the pan). When it is cooked, rip into bite sized pieces. Set aside.
• 3. Separate eggs from yolks, discard yolks. Beat with a fork and salt and pepper, add it to the pan.
• 4. When the eggs begin to set top with turkey and cheese, with the cheese melts. fold in half and serve.

MONTEREY TURKEY OMELET

Steps:

• In a large skillet, cook the turkey, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender. Remove and keep warm. In the same skillet, melt remaining butter. , In a bowl, beat the eggs and water. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon turkey mixture over half of the omelet. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.

TURKEY FILLED OMELETTE

Steps:

• Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
• Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
• Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.

TURKEY SAUSAGE AND CHEESE OMELET

Steps:

• Add eggs and milk in small bowl beat well.
• Heat small egg pan on medium heat. Add 1 tsp oil, onion, and sausage. Cook for 5 minutes or until sausage is fully cooked.
• Remove sausage from pan to small bowl.
• Reheat pan and add 1 tsp oil. Add eggs and cook omelet on both sides.
• Top eggs with sausage on one side, top with cheese. Fold omelete onto plate.
• Serve with whole wheat toast.

TURKEY OMELET WITH AVOCADO MASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Mix turkey, eggs, Cheddar cheese, milk, parsley, pepper, seasoned salt, and onion powder together in a bowl and pour into the prepared casserole dish.
• Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes.
• While omelet is cooking, mash avocado, lime juice, garlic powder, salt, and pepper in a small bowl. Serve on top of omelet along with salsa.

TURKEY, APPLE & VEGETABLE OMELET

Steps:

• In a large nonstick skillet, cook sausage, peppers, apple, celery, green onions, 1/4 teaspoon salt and 1/8 teaspoon pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables and apple are tender, breaking up sausage into crumbles. Remove from pan., In a small bowl, whisk eggs and remaining salt and pepper. In the same pan, heat 1-1/2 teaspoon oil over medium-high heat. Pour in half of egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, slide onto a plate., Spoon turkey mixture over egg; top with cheese. Repeat with remaining oil and egg mixture, sliding egg over cheese. Top with parsley; cut into wedges. Serve with tomatoes and avocados.