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Leftover Turkey Omelette

    This turkey omelette recipe is loaded with lean protein, rich in vitamins and minerals, and is a filling and delicious start to your day.

    This recipe contains vibrant and colorful ingredients like bell peppers and green onions. The secret ingredient is the Swiss cheese, which gives it a richer and more complex taste. I served it with toasted sourdough bread. Some other ideas include a fresh salad, warm biscuits, or a side of fruit. 

    If you’re in a hurry, looking to spice up your morning routine, or just trying to find a way to use up leftover turkey, this is a great omelette recipe to try. 

    turkey omelette served with bread

    Looking for more omelette recipes? Here are other recipes you might enjoy: Sun-Dried Tomato Omelette, Spinach & Goat Cheese Omelette, Tuna Omelette, and Pesto Omelette.

    Why You’ll Love This Recipe

    High in protein and nutrients: This recipe is packed with lean protein from the turkey, essential nutrients from the bell peppers and green onions, and healthy fats from the eggs and butter. This turkey omelette not only tastes great, but it’s also healthy.

    Versatile and adaptable: You can easily substitute or add ingredients based on your personal preferences or what you have on hand. Whether it’s switching the type of cheese or adding different vegetables, this recipe is highly customizable.

    Great for using leftovers: If you have leftover turkey from dinner, this recipe is the best way to put it to good use. It’s a delicious and satisfying breakfast or brunch option that reduces food waste.

    Recipe Ingredients

    You’ll need the following ingredients to make these omelettes with leftover turkey:

    ingredients to make turkey omelette

    Ingredient Notes 

    Eggs: We’re using large eggs for this recipe. The whole egg is used – both the egg yolk and egg whites provide structure and flavor. However, if you’re conscious about your fat intake, you can adjust the ratio of egg whites to yolks.

    Turkey: This recipe is ideal for using up leftover turkey. If you don’t have any leftovers, you can cook up some turkey breast in a medium skillet over medium heat with a tablespoon of olive oil until it’s fully cooked.

    Bell Peppers: We’re using red bell peppers in this recipe, but you could also use green peppers for a slightly more bitter flavor. You could even use a combination of both for more color and variety.

    Cheese: This recipe calls for Swiss cheese, but if you can’t find it, you can use cheddar cheese. It has a nice sharp flavor that pairs well with the turkey and bell peppers.

    How To Make a Turkey Omelette 

    Whisk the eggs:  In a large bowl, add eggs and heavy cream, whisk until well combined, and set aside.  

    Cook the filling: Heat a large nonstick frying pan and add 2 tbsp butter followed by bell peppers. Cook until soft.

    Add the leftover turkey and cook until heated, about 5 minutes. If you notice the turkey is getting dry, add butter to bring moisture back into the turkey pieces. Once ready, remove from the pan and set aside.  

    cooked turkey and bell peppers in a nonstick frying pan

    Cook the egg: In the same pan, add the remaining butter followed by the eggs. Using a spatula, break the eggs gently until a skin forms, about 10 minutes.

    Add the filling:  Layer the Swiss cheese on one side of the omelette, followed by the turkey filling and green onions.

    fillings for turkey omelette added on cooked eggs

    Cook for 2 minutes or until the cheese has melted. Flip and plate.

    filling added to the cooked eggs

    Garnish and serve: Add any remaining Swiss cheese on top, followed by green onions, and serve. Enjoy!

    turkey omelette served on a plate

    Recipe Tips 

    • After you pour egg mixture into your omelette size saute pan, let it sit on medium heat for a couple of minutes without stirring. This allows the eggs to set at the bottom. When the edge of the pan starts to set, gently pull it towards the center and let the uncooked eggs flow to the edges.
    • Ensure the turkey mixture and vegetable mixture are evenly distributed over the eggs before you fold the omelette. This ensures every bite is packed with flavor.
    • The best way to flip your omelette is to tilt the pan, allowing the omelette to fold onto itself. If this seems too tricky, you can use a large, flat spatula to help flip it.

    Storage & Reheating 

    Wrap leftover omelette in aluminum foil or store in an airtight container. It will keep in the fridge for up to 2 days. To reheat, warm in a medium skillet over medium-low heat, covered, for 2-3 minutes on each side.

    Additions & Substitutions 

    Feel free to add more vegetables to the mix. Mushrooms, tomatoes, spinach, or zucchini would all be great additions.

    You can replace the turkey with other lean meats such as chicken or ham. If you prefer a different kind of cheese, feel free to substitute. Feta, gouda, or mozzarella can all be excellent choices.

    Recipe FAQs

    What should I serve with this omelette with leftover turkey recipe?

    This turkey omelette pairs well with a variety of sides. A fresh green salad or a portion of fruit can help to balance out the richness of the omelette. Toasted sourdough bread or warm biscuits also make great accompaniments. For a complete brunch experience, you can serve this omelette with a cup of fresh coffee or your favorite morning beverage.

    Can I use ground turkey instead?

    Yes, you can! Ground turkey is also a great substitution and will have a lot of the same benefits as shredded turkey here.  


    Here are a few other omelette recipes you might enjoy!

    turkey omelette served on a plate

    Turkey Omelette

    Matthew Chin
    This flavourful and colorful turkey omelette is loaded with rich and delicious nutrients. It’s perfect for when you need to make something quick and delicious for the morning or when you’re looking to finish any leftover turkey from the fridge.
    No ratings yet
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Breakfast
    Servings 4
    Calories 342 kcal

    Ingredients
      

    • 4 eggs
    • 1 cup leftover turkey shredded
    • 4 slices Swiss cheese
    • 2 tbsp heavy cream
    • ¼ cup green onions sliced thinly
    • 1 red bell peppers diced
    • 4 tbsp butter
    • Salt and pepper to taste

    Instructions
     

    • In a large bowl, add eggs and heavy cream, whisk until well combined, and set aside.
    • Heat a large nonstick frying pan and add 2 tbsp butter followed by your bell peppers and cook until soft.
    • Add the leftover turkey and cook until heated, about 5 minutes. Once ready, remove from the pan and set aside.
    • In the same pan, add the remaining butter followed by the eggs, and using a spatula, break the eggs gently until a skin forms, about 10 minutes.
    • Layer your Swiss cheese on one side of the omelette, followed by the turkey filling and green onions.
    • Cook for 2 minutes or until the cheese has melted. Once ready, flip the omelette and plate it.
    • Add any remaining Swiss cheese on top, followed by green onions.
    • Serve and enjoy!

    Notes

    When adding the heavy cream to the omelette, be sure to gradually add it while whisking. This will allow time to gently incorporate air and make for a very fluffy omelette.
    If you are using leftover turkey, be sure to bring it to an internal temperature of 170˚F or just make sure it is fully recooked. It may also get dry so feel free to add more butter to moisten the turkey.
    If you notice the turkey is getting dry, add butter to bring moisture back into the turkey pieces. Once ready, remove from the pan and set aside.
    If you’re looking to make this omelette a little more filling, try using sweet potatoes! If you’re looking for a little bit more of a pepper-y bite, try adding arugula to your meal.

    Nutrition

    Calories: 342kcalCarbohydrates: 6.2gProtein: 19.3gFat: 27.1gSaturated Fat: 15.5gCholesterol: 244mgSodium: 529mgFiber: 0.7gSugar: 3.5g
    Tried this recipe?Let us know how it was!

    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

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