• 1 TB spoon olive oil
• 2 teaspoons unsalted butter
• 1 oz chopped fresh  mushrooms
• 1 shallot, finely chopped
• 1/4 teaspoon salt
• 1/4 cup shredded cooked turkey
• 1 teaspoon  white wine
• 2 eggs, chilled
• 1 pinch ground white pepper
• 2 teaspoons olive oil
• 1 tablespoon creme fraiche

• Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the  mushrooms, shallot and salt.
• Cook and stir until the shallot is translucent, about 5 minutes.
• Mix in the turkey and white wine, and stir for a minute or two just to heat; remove from heat.
• Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper.
• Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan.
• Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. • Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
• Spoon turkey filling on one side  of the omelette.
• Dot with small dollops of creme fraiche. Do not overfill omelet.
• With spatula, fold the other side of the omelette over the filling.
• Gently tip the omelet onto a serving plate.


Print Friendly, PDF & Email