Omelette Stuffed with Turkey

1. 1

   Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook, stirring, until the shallot turns translucent, about 5 minutes. Mix in the turkey and vermouth; stir until warmed through, 1 to 2 minutes. Remove the skillet from the heat.

2. 2

   Beat the eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.

3. 3

   Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. 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 spread the eggs and cover the bottom completely. Smooth the top of the partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off the heat.

4. 4

   Spoon the turkey mixture into the center of the omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill the omelet. With the spatula, fold the upper 1/3 of the omelet over the filling. Gently tip the skillet and shake the omelet toward the edge of the skillet. With the spatula, fold the omelet over one more time, forming a loose cigar shape. Gently tip the omelet onto a serving plate.

• Calories 500.33 kcal ▲ High 25%
• Protein 34.01 g ↗ Good Source 68%
• Carbohydrate 9.23 g 3%
• Total Fat 36.63 g ▲ High 47%
• Saturated Fat 14.9 g ▲ High 75%
• Trans Fat 0.06 g ▲ High --
• Cholesterol 537.01 mg ▲ High 179%
• Sodium 413.8 mg — Moderate 18%
• Dietary Fiber 1.06 g ⌄ Low Source 4%
• Total Sugars 1.61 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 82.57 mg ⌄ Low Source 6%
• Iron 2.92 mg — Moderate 16%
• Potassium 336.18 mg ⌄ Low Source 7%
• Vitamin A 189.4 mcg ↗ Good Source 21%
• Vitamin C 0.55 mg ⌄ Low Source 1%
• Vitamin D 2.01 mcg — Moderate 10%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Onions 🧅
• Alcohol 🚫🍷