The Bird Omelet Recipe

Prepare mushrooms and turkey

Heat a 8-10 inch nonstick skillet over medium heat. Add olive oil and 1/2 tsp butter. When butter melts and begins to foam, add the sliced cremini mushrooms in a single layer. Let them brown undisturbed for 2 minutes, then stir and continue to sauté for another 2 minutes until golden.

Add the minced garlic and thyme, stirring for 30 seconds until fragrant. Season mushrooms with 1/4 tsp salt and 1/8 tsp pepper. Add the roasted turkey pieces and warm through for 1 minute, just until turkey is heated. Transfer the mixture to a small bowl and keep warm. Wipe the pan clean with a paper towel.

Whisk eggs

Crack 3 large eggs into a bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk until fully combined and slightly frothy — about 20–30 seconds.

Cook omelet

Return the same 8-10 inch nonstick skillet to medium-low heat and add 1 tbsp unsalted butter. When the butter is melted and foamy but not browned, pour in the whisked eggs. Let them sit undisturbed for about 20–30 seconds, then using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion for about 1–1.5 minutes until the eggs are mostly set but still slightly custardy on top.

On one half of the omelet, dollop 2 tbsp garlic & herb cream cheese in small spoonfuls, spacing them so they will melt evenly. Spoon the warm turkey and mushroom mixture over the cream cheese (about 3 oz turkey + mushrooms total). Add 2 tbsp crème fraîche over the filling or dollop alongside the cream cheese for a tangy finish.

Using the spatula, gently fold the empty half of the omelet over the filled half to form a semicircle. Let cook for 15–30 seconds more to meld the fillings and finish setting the eggs (use lower heat if necessary to avoid browning).

Slide the omelet onto a warmed plate. Fan or place the sliced 1/2 avocado on top or beside the omelet. If desired, squeeze 1/2 tsp lemon juice over the avocado to prevent browning and add brightness.

Sprinkle 1 tsp chopped fresh chives or parsley over the omelet, season with additional freshly ground black pepper to taste, and serve immediately.