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Ground Turkey Omelette

Written By steeve adam on Saturday, 13 May 2017 | May 13, 2017

The perfect omelettes you’re served in restaurants are flipped. Flipping an omelette is a skill that takes some practice to master. If you’ve never done it before, you may have a mess on your hands. A simpler solution is to use a rubber spatula to gently lift up the layer of cooked eggs, and let the uncooked, liquid portion slide underneath. Hold the pan underneath the broiler for a few moments to completely set the top.


  • 8 large, fresh egg whites
  • 2 large whole eggs
  • 2 small, raw onions, diced
  • 3 oz. ground, raw turkey
  • 1 1/2 cups canned kidney beans, drained (any type)
  • 1 c. chopped green bell peppers
  • 1 c. chopped red bell peppers
  • 1 c. raw mushrooms, sliced
  • 3 tbsp. extra virgin olive oil
  • 1 dash ground black pepper.
  • 1 tsp. hot pepper sauce.
  • 1 tsp. ground turmeric 3 cloves raw garlic, minced
  • 1 tsp. worcestershire sauce


Saute’ turkey, vegetables and spices - except turmeric - in a non-stick skillet w/1 tsp olive oil until tender. In mixing bowl, whip the eggs, egg whites and turmeric together. Pre-heat 2 tsp olive oil in a second skillet, then add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place 1 omelette on plate, top with 1/2 of the turkey mixture, then place 1 omelette on top to form a sandwich. Repeat to form 2nd sandwich. Serve hot.

Nutritional Information
 Calories (Per Serving): 508
 Protein (g): 42
 Carbohydrates (g): 50.5
 Fat (g): 17
 Carb - Protein - Fat % Ratio: 39 % - 32% - 29%

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