Pescatarian Turkey Herb Omelet
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Learn more →Ingredients
2 servings
For the turkey filling
- 6 oz ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ medium red bell pepper, finely diced
- 1 tbsp olive oil, divided
- 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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