Yield: 12 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Italian   Meal Type: Brunch, Breakfast   Occasion: New Year's, Easter   Preparation Method: Combine   Product Type: Smoked Turkey Breast

Marinara Sauce

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.

Omelet

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.