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Turkey Omelets
with roasted radish, butter lettuce salad

Active: 15 min Total: 30 min
Omelets don't have to be just for breakfast. Enjoy these tasty, hearty treats for a healthy and quick dinner too!
Smarts: Cold cuts don't have to be just for sandwiches. We use them in these omelets and they'd also be great in a morning oatmeal for some extra protein.


Turkey Omelets:
  • Turkey - 6 slices , chopped
  • Tomatoes, small - 2 , diced
  • Swiss cheese - 3 oz , grated
  • Eggs - 8 , beaten
  • Milk - 1/4 cup
  • Butter - 2 Tbsp
  • Avocados, medium - 1 , sliced
Butter Lettuce Salad with Roasted Radishes:
  • Radishes - 3/4 lb
  • Green onions - 1 stalk , sliced thinly
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Honey - 2 tsp
  • Cooking oil - 3 Tbsp
  • Butter lettuce - 5 oz


  1. Radishes - Slice off ends and then slice in half (this video shows how to slice - stop at the halving step). (Can be done up to 3 days ahead)
  2. Turkey / Tomatoes / Swiss - Prep as directed.
  3. Green onions - Prep as directed. (Can be done up to 3 days ahead)
  4. Eggs - Beat eggs with milk and some salt and pepper.

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  1. Heat oven to 400F / 204C degrees.
  2. Toss radishes with some oil, salt, and pepper onto a small sheet pan or baking pan and roast for 15 minutes, shaking once midway through.
  3. While radishes roast, heat up a non-stick pan (about 10” to 12” / 25 cm to 30 cm wide) over medium heat for omelets (we’ll use 4 eggs / omelet and each omelet is meant to serve two). Add 1 tbsp / 14 g of butter to pan. Once melted, tip pan back and forth until butter coats the pan.
  4. Pour 4 whisked eggs into the pan and distribute one omelet’s worth of cheese, turkey, and tomatoes onto one half of the eggs (for 4 servings, this would be half of the ingredients). Once the bottom of the omelet sets, fold the open half over the half with the ingredients and flip. Cook until eggs are all set and no longer runny. Remove from pan and repeat until all omelets are made.
  5. Make vinaigrette by whisking red wine vinegar, Dijon, honey, and oil. Season to taste with salt and pepper.
  6. Divide omelets in half and serve. Slice avocado and place on top of omelet halves. Toss lettuce, radishes, and green onions with vinaigrette. Enjoy omelets with salad!



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