Chestnut Free Turkey Herb Omelet

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

For the turkey filling

6 oz ground turkey
½ medium red bell pepper, finely diced
1 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp dried thyme
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the omelets

4 large eggs
2 tbsp water
¼ tsp salt
2 tsp olive oil
2 tbsp fresh flat-leaf parsley, chopped

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, about 3 minutes.
2
Add the ground turkey to the skillet, breaking it into small pieces with a spatula. Season with the dried thyme, dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring and breaking up any clumps, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 5–6 minutes. Transfer the filling to a bowl and wipe the skillet clean.

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