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.
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 get dry, so feel free to add more butter to moisten the turkey.
What You Need to Make a Turkey Omelette
This is a fairly simple recipe, and you can find the majority of the ingredients in your fridge or at your local grocery store. If you can’t find Swiss cheese, an extra old cheddar will also give you a rich flavor.
This recipe also uses heavy cream. This is common in French omelettes as it gives it a lighter look on the outside and that extra fat adds more flavor. If you want to reduce the fat, you can simply omit the heavy cream.
- Swiss cheese
- Heavy cream
- Green onions
- Red 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.
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.
Cook for 2 minutes or until the cheese has melted. Flip and plate.
Garnish and serve: Add any remaining Swiss cheese on top, followed by green onions, and serve. Enjoy!
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.
What other vegetables can I put in the omelette?
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. Other great additions are mushrooms, spinach, red onions, avocados, and corn.
- 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
- 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!
Here are a few other recipes you might enjoy!
- Sausage & Cheese Omelette
- Egg Beater Omelette
- Sun-Dried Tomato Omelette
- Spinach & Goat Cheese Omelette
- Chili Cheese Omelette
- Tuna Omelette
- Pesto Omelette
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.