Turkey Omelet with Artichokes and Olives

Culinary Setting
Meal Type
Smoked Turkey


2 tbsp olive oil

1-1/2 c chopped sweet onion

1 c carrot, peeled and chopped

1 tbsp garlic, minced

3 c tomatoes, chopped

1 c tomato sauce

1 tbsp fresh basil, chopped

1 tbsp fresh oregano, chopped

1/4 tsp freshly ground black pepper

1/2 tsp salt

3 Dozen eggs

2 tsp salt

1 tsp freshly ground black pepper

2-1/2 lbs MESQUITE SMOKED TURKEY BREAST, cut into julienne strips

4 c artichoke hearts

3/4 c sliced ripe olives, well drained

As needed grated Parmesan cheese

1/4 c unsalted butter


Marinara Sauce

In a stockpot, heat oil; sauté onion, carrot and garlic until tender. Stir in tomatoes, sauce and herbs. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Process in food processor until slightly chunky.


Beat eggs, salt and pepper together.

For each omelet, pour 2/3 cup egg mixture into a hot buttered skillet. Cook until nearly done. Spoon 1/3 cup mesquite smoked turkey breast, 1/3 cup artichoke hearts and 1 tablespoon sliced olives over half of the omelet. Fold omelet over filling; transfer to serving plate.

Spoon 1/3 cup marinara sauce over omelet. Sprinkle with grated Parmesan.