© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
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.