Turkey Filled Omelette
Main Ingredient: Egg*Mushrooms*Pepper*Butter Cuisine: American
1 tbsp. of olive oil
2 tsp. of unsalted butter
1 tbsp. of chopped fresh shiitake mushroom
1 shallot, finely chopped
1/4 tsp. of salt
1 fresh sage leaf, minced
1/4 tsp. of crushed red pepper flakes
1/4 cup of shredded cooked turkey
1 tsp. of dry vermouth (optional)
2 eggs, chilled
1 pinch ground white pepper
2 tsp. of olive oil
1 tbsp. of creme fraiche
Step 1Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage.
Step 2Cook and stir until the shallot is translucent, about 5 minutes.
Step 3Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
Step 4Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper.
Step 5Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan.
Step 6Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg.
Step 7Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
Step 8Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche.
Step 9Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet.
Step 10With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.