Turkey Fajita Omelet

By Chris Corda
Culinary Setting
Meal Type
Boneless Breast
Dish Type


2 oz red wine vinegar

3 oz chipolte chiles, seeded and diced

3 c teriyaki sauce

1 tbsp garlic, minced

1 tbsp freshly ground black pepper

2 lbs TURKEY BREAST, cut across grain into thin slices

1 green bell pepper, cut in thin strips

1 red bell pepper, cut in thin strips

1 sweet onion, cut in thin strips

4 Dozen fresh eggs

1 lb Monterey Jack cheese, grated

Sour cream As needed

Guacamole As needed

Pico de gallo As needed



Mix vinegar, chipolte chiles, teriyaki sauce, garlic and pepper together. Stir in turkey slices and marinate overnight in a covered container in the refrigerator.

Mix peppers and onions together. Hold for service.

Per order: Drain marinated turkey. In a hot skillet, saute 2 ounces turkey for 2-3 minutes, add 2 ounces peppers/onion and continue to saute until turkey is cooked throughout. Hold for service.

Prepare 3 egg omelet for each order, adding 1 ounce cheese. Continue to cook until cheese is melted.

Top each omelet with turkey/vegetable mixture, fold omelet in half.

Place on warm plate and serve with sour cream, guacamole and pico de gallo.

Nutrition Facts

460 Total Calories

260 Calories from Fat

29 g Total Fat

45 % Daily Total Fat

12 g Saturated Fat

60 % Daily Saturated Fat

710 g Cholesterol

237 % Daily Cholesterol

740 mg Sodium

31 % Daily Sodium

7 g Total Carbohydrates

2 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

4 g Sugars

40 g Protein

30 % Daily Protein

40 % Daily Vitamin C

30 % Daily Calcium

20 % Daily Iron