Turkey Omelette
  • 1/4 c. grated cheddar cheese
  • 3 large eggs at room temperature
  • pepper to taste
  • salt to taste
  • 3 chopped scallions
  • 1/4 c. shredded leftover turkey
  • 3 tbsp. unsalted butter divided
  1. Sauté scallions in 1 tbsp. butter for one minute.
  2. Combine scallions with shredded turkey and grated cheese in a bowl and set aside.
  3. Beat eggs, salt and pepper in a small bowl with a fork until eggs are fluffy.
  4. Melt butter in an omelette pan over medium-high heat.
  5. When butter has stopped foaming, add eggs.
  6. Let eggs sit for a couple of seconds so that they start to coagulate.
  7. Stir the eggs quickly with a fork and allow eggs to set again, tilting the pan so that the omelette slides toward the edge of the pan.
  8. Cook omelette for a few seconds so that it browns lightly, then carefully turn it over with a spatula.
  9. Spread turkey, cheese and onion mixture down the center of the omelette.
  10. When second side of omelette is lightly browned, slide the omelette onto a plate and fold over.
Go crazy and add just about anything you want or want to get rid of to the filling. Even leftover mashed potatoes will work!