Easy Turkey Omelette Recipes

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.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

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.

EASY TURKEY OMELETTE

Steps:

• Combine eggs, evaporated milk, salt and pepper.
• Beat well.
• Combine turkey, onion, tomato sauce, and green pepper.
• Melt butter in an 8 inch skillet, preferably with rounded sides, over medium heat.
• Pour in the egg mixture.
• Let cook, without stirring, until it is about three-quarters cooked, with just the top not cooked.
• Carefully loosen with a metal spatula and turn.
• Try not to break it.
• When the underside is cooked, spread the turkey mixture on one half of the omelette.
• Spread the torn cheese pieces over the turkey mixture.
• Fold omelette over to cover the filling.
• Serve as soon as the cheese is melted.

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.

EASY OMELETTE RECIPE: HOW TO MAKE A BASIC TWO EGG OMELETTE

Steps:

• Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk.
• Heat a medium sized pan over a medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.
• Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.
• When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.
• Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.