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Recipe Details

Springtime Turkey, Asparagus and Brie Omelets
Rating: 3 (1 vote cast)
Total Time
Under 30 minutes
Preparation Time
Under 30 minutes
Serving Size
4
Preparation Method
Stove-Top
Level of Difficulty
Moderate
    Ingredients
  • 1 cup 1-inch asparagus pieces
  • 1 cup sliced green onions
  • 1 cup sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon CARAPELLI® Mild Olive Oil
  • 2 cups cooked, sliced JENNIE-O TURKEY STORE® Oven Ready Homestyle Whole Turkey
  • 1 1/2 teaspoons chopped fresh chives
  • 4 tablespoons butter, divided
  • 12 eggs, beaten
  • 12 ounces Brie cheese, sliced 1/4 inch thick
    Directions
  1. In a small sauté pan over medium heat, sauté vegetables in olive oil 4 to 5 minutes or until tender. Add turkey and chives. In 9 inch omelet pan or skillet over medium heat, melt 1 tablespoon butter. Pour 1/4 of beaten eggs into skillet. Cook, without stirring, 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, sprinkle with 1/4 of turkey mixture and 1/4 of cheese. Fold one side of omelet partially over filling. Transfer omelet to plate. Repeat with remaining butter, egg mixture, cheese and filling.