Turkey Omelet Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until color is uniform and mixture is slightly frothy, about 20–30 seconds. Set aside.

Prep

If your turkey is cold from the refrigerator, dice or shred it into bite-sized pieces so it heats quickly. Finely chop the onion and bell pepper, slice mushrooms if using, and roughly chop the spinach and parsley.

Heat a nonstick skillet over medium heat and add half of the butter or oil (about 1/2 tablespoon). Add the onion and bell pepper and sauté until softened and translucent, about 3–4 minutes.

Add the mushrooms (if using) and cook until they release moisture and begin to brown, about 2–3 minutes. Add the chopped spinach and cook just until wilted, about 30–45 seconds. Push vegetables to one side of the pan.

Add the remaining 1/2 tablespoon butter or oil to the cleared side and add the diced turkey. Stir and heat the turkey through for 1–2 minutes until warmed and edges slightly browned. Mix vegetables and turkey together, remove from the pan to a small bowl, and keep pan clean for omelet cooking.

Return the skillet to medium-low heat and add the remaining butter or a light coat of oil if the pan is dry. Swirl to coat the surface.

Pour the whisked egg mixture into the skillet, tilting the pan so the eggs spread into an even layer. Let the eggs cook undisturbed for 20–30 seconds until the edges begin to set.

Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue for another 30–60 seconds until the eggs are mostly set but still slightly glossy on top.

Scatter the turkey and vegetable filling evenly over one half of the omelet. Sprinkle the grated cheese and chopped parsley over the filling.

Carefully fold the empty half of the omelet over the filled half using your spatula. Cook for another 30–60 seconds to melt the cheese and finish setting the eggs to your desired doneness (less time for slightly runny center, more time for fully set).

Slide the omelet onto a plate. Season with additional salt and pepper to taste and serve immediately with hot sauce or salsa if desired.