Turkey & Spinach Omelet Recipe

Name: Lincoln Square Pancake House - Irvingtons Turkey & Spinach Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 pcs large eggs; 2 tbs whole milk; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 oz cooked turkey breast, diced; 1 cups fresh baby spinach, roughly chopped; 0.5 cups diced tomatoes (seeded); 0.5 cups sharp cheddar cheese, shredded; 0.25 cups mozzarella cheese, shredded; 2 tbs yellow onion, finely diced; 0.5 tsp garlic, minced; 1 tbs unsalted butter; 1 tsp olive oil; 1 tbs fresh parsley, chopped (optional); 1 tbs hot sauce or salsa (optional)

Inspired by Lincoln Square Pancake House - Irvington

Time20m

Serves1

Turkey, spinach and diced tomatoes with cheddar and mozzarella cheese

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Ingredients

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Omelet base

3 pcs Large eggs

2 tbs whole milk

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Filling

3 oz cooked turkey breast, diced

1 cups fresh baby spinach, roughly chopped

1/2 cups diced tomatoes (seeded)

1/2 cups sharp cheddar cheese, shredded

1/4 cups Mozzarella cheese, shredded

2 tbs yellow onion, finely diced

1/2 tsp Garlic, minced

Cooking fat & garnish

1 tbs Unsalted butter

1 tsp olive oil

1 tbs fresh parsley, chopped (optional)

1 tbs hot sauce or salsa (optional)

Method

Omelet base

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 30–45 seconds. Set aside.

Filling

Prep pan and soften aromatics

Heat a 10-inch nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When butter melts and begins to foam, add 2 tablespoons finely diced yellow onion. Sauté, stirring occasionally, until translucent, about 2–3 minutes. Add 1/2 teaspoon minced garlic and cook 20–30 seconds until fragrant.

Cook spinach and warm turkey

Add 1 cup roughly chopped baby spinach to the skillet. Toss until wilted, about 1 minute. Stir in 3 ounces diced cooked turkey and 1/2 cup diced, seeded tomatoes. Cook just until the turkey is warmed through and excess moisture from tomatoes reduces slightly, about 1–2 minutes. Season the filling lightly with a pinch of salt and pepper. Transfer the filling to a plate and wipe the pan lightly with a paper towel if there is excess moisture or oil.

Cook omelet

Cook eggs

Return the skillet to medium-low heat and add the remaining 1 tablespoon unsalted butter. Pour the beaten egg mixture into the pan and swirl to coat the bottom evenly. Let the eggs set undisturbed for 30–45 seconds, then use a silicone spatula to gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly glossy, about 1–2 minutes more.

Add filling and cheeses

Spread the turkey, spinach and tomato filling evenly over one half of the omelet. Sprinkle 1/2 cup shredded sharp cheddar and 1/4 cup shredded mozzarella over the filling. If desired, reduce heat to low for 15–30 seconds to help cheese begin to melt.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half to form a crescent. Gently press the top with the spatula and let cook for another 20–30 seconds to ensure cheese is melted and interior is warmed. Slide the omelet onto a plate, seam side down.

Serve & garnish

Garnish the omelet with 1 tablespoon chopped fresh parsley if using. Serve immediately with hot sauce or salsa on the side (about 1 tablespoon per serving), and additional salt and pepper to taste.