Monterey Turkey Omelet Recipes

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EASY TURKEY OMELETTE



Easy Turkey Omelette image

Make and share this Easy Turkey Omelette recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 11m

Yield 1 serving(s)

Number Of Ingredients 9

2 eggs
1/4 cup evaporated milk
salt and pepper, to taste
2 teaspoons butter
1/3 cup cooked turkey, chopped
3 teaspoons onions, finely chopped
4 teaspoons tomato sauce
3 teaspoons green peppers, finely chopped
1 slice processed cheese, torn into pieces

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.

TURKEY FILLED OMELETTE



Turkey Filled Omelette image

Classic folded omelette using left-over roasted turkey and savory seasoning.

Provided by chefblackhat

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons unsalted butter
1 tablespoon chopped fresh shiitake mushroom
1 shallot, finely chopped
¼ teaspoon salt
1 fresh sage leaf, minced
¼ teaspoon crushed red pepper flakes
¼ cup shredded cooked turkey
1 teaspoon dry vermouth
2 eggs, chilled
1 pinch ground white pepper
2 teaspoons olive oil
1 tablespoon creme fraiche

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.

Nutrition Facts : Calories 577.9 calories, Carbohydrate 12.1 g, Cholesterol 439.2 mg, Fat 48.1 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 15.3 g, Sodium 761.3 mg, Sugar 3.5 g

OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK



Omelette with Avocado, Bacon and Monterey Jack image

Provided by Tyler Florence

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 11

4 eggs
1/4 cup heavy cream
1 tablespoon finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh tarragon, plus more for garnish
1 teaspoon sea salt
1 tablespoon crushed black peppercorns
2 to 3 tablespoons unsalted butter
3 thick slices peppered bacon, cooked until crisp
1/2 ripe avocado, sliced
3 slices Monterey Jack
Fresh chervil leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
  • Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
  • Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
  • Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.

NEW COLORADO OMELET



New Colorado Omelet image

A fresh and delicious change of pace over traditional omelets.

Provided by pillsburydoughboy

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 slice bacon
3 eggs
¼ cup milk
2 teaspoons vegetable oil
½ large tomato, diced
2 thin slices tomato, halved
5 ounces thinly sliced deli turkey
¼ cup shredded Monterey Jack cheese
¼ cup prepared hollandaise sauce
1 pinch dried parsley

Steps:

  • Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Whisk eggs and milk in a bowl until smooth.
  • Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
  • Gently flip the omelet over and cook the other side, about 1 more minute.
  • Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
  • Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
  • Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 7 g, Cholesterol 417.6 mg, Fat 29.2 g, Fiber 0.7 g, Protein 28.7 g, SaturatedFat 12.5 g, Sodium 1212.5 mg, Sugar 3.5 g

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