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Smoked Turkey Mushroom Cheese Omelette

Yields1 ServingPrep Time15 minsCook Time5 minsTotal Time20 mins

 2 Large Eggs
 2 pinches Salt
 4 oz Sliced Mushrooms, Very Well-Drained (4 oz. can)
 1 tsp Fresh Minced Chives + Extra for Garnish
  c. Shredded Extra-Sharp White Cheddar Cheese
 ¼ c. Thinly Sliced Smoked Turkey Breast, Chopped

Lightly spray a small nonstick skillet with cooking oil spray (or lightly butter it); wipe away excess with paper towel.


Mix porcini salt, or fine sea salt, into beaten eggs.


Place skillet over medium heat; add beaten eggs.


Evenly distribute mushrooms and chives over egg mixture.


As eggs begin to cook and become firm, carefully tilt the pan, slightly, and swirl the egg around in the pan, close to the edge; alternate swirling and setting pan flat over the heat until almost completely cooked.


Distribute cheese evenly over top, then do the same with the turkey; remove from heat.


Immediately fold omelette in thirds or in half and transfer to plate.

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