Turkey Omelet with Artichokes and Olives
|2 Tablespoons olive oil|
|1-1/2 Cups chopped sweet onion|
|1 Cup carrot, peeled and chopped|
|1 Tablespoon garlic, minced|
|3 Cups tomatoes, chopped|
|1 Cup tomato sauce|
|1 Tablespoon fresh basil, chopped|
|1 Tablespoon fresh oregano, chopped|
|1/4 Teaspoon freshly ground black pepper|
|1/2 Teaspoon salt|
- In a stockpot, heat oil; sauté onion, carrot and garlic until tender. Stir in tomatoes, sauce and herbs. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Process in food processor until slightly chunky.
|3 Dozen eggs|
|2 Teaspoons salt|
|1 Teaspoon freshly ground black pepper|
|2-1/2 Pounds MESQUITE SMOKED TURKEY BREAST, cut into julienne strips|
|4 Cups artichoke hearts|
|3/4 Cups sliced ripe olives, well drained|
|As needed grated Parmesan cheese|
|1/4 cup unsalted butter|
- Beat eggs, salt and pepper together.
- For each omelet, pour 2/3 cup egg mixture into a hot buttered skillet. Cook until nearly done. Spoon 1/3 cup mesquite smoked turkey breast, 1/3 cup artichoke hearts and 1 tablespoon sliced olives over half of the omelet. Fold omelet over filling; transfer to serving plate.
- Spoon 1/3 cup marinara sauce over omelet. Sprinkle with grated Parmesan.
|Recipe Source: Recipe and photo reprinted with permission from Perdue Farms, Salisbury, MD.||