Turkey Filled Omelette

Turkey Filled Omelette

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chefblackhat 1

"Classic folded omelette using left-over roasted turkey and savory seasoning."
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20 m servings 578 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 439 mg
  • 146%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Cook's Notes:
  • This is not a frittata. For preparing multiple servings, prep all ingredients and have your mise en place (your prepared ingredients and equipment) at hand to create multiple servings. You can save some time by preparing the filling in a single batch. I also like to add a small splash of vermouth to the filling once the mirepoix has softened, and then let it evaporate during the heating of the turkey. There's plenty of room to have fun with your creativity. Hope you enjoy.
  • Omelette will continue to cook after heat is turned off; the egg should be set and still soft and slightly creamy inside.



Great spices!

Mmmh, I made this with chicken substituted the creme for milk, Excellent!

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