Turkey Omelets
with roasted radish, butter lettuce salad

Name: Turkey Omelets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can Artichoke hearts, drained and chopped; 6 slices Turkey, chopped; 2 Tomatoes, small, diced; 8 Eggs, beaten; 2 Tbsp Grassfed butter; 1 Avocados, medium, sliced; 3/4 lb Radishes; 1 stalk Green onions, sliced thinly; 1 1/2 Tbsp Red wine vinegar; 2 tsp Dijon mustard; 2 tsp Honey; 3 Tbsp Cooking oil; 5 oz Butter lettuce

Active: 15 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Turkey Omelets:

Artichoke hearts - 1 can , drained and chopped
Turkey - 6 slices , chopped
Tomatoes, small - 2 , diced
Eggs - 8 , beaten
Grassfed 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

Prep

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)
Artichoke hearts - Drain and chop. (Can be done up to 3 days ahead)
Turkey / Tomatoes - Prep as directed.
Green onions - Prep as directed. (Can be done up to 3 days ahead)
Eggs - Beat eggs with some salt and pepper.

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Make

Heat oven to 400F / 204C degrees.
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.
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.
Pour 4 whisked eggs into the pan and distribute one omelet’s worth of turkey, artichoke hearts, 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.
Make vinaigrette by whisking red wine vinegar, Dijon, honey, and oil. Season to taste with salt and pepper.
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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Turkey Omelets with roasted radish, butter lettuce salad