Smoked Turkey Omelet with Sweet Potato & Kale

You’re looking at one of my favorite ways to start the day.  Veggie and meat stuffed omelets, packed full of protein and vitamins, providing tons of fuel in each tasty bite.  Sweet potato, mushroom, green onion and kale/chard typically accompany various meat and egg combos for scrambles or omelets; we have this down to a system, so much so that a no-breakfast morning is completely unimaginable for me.

So for a lazy Sunday morning, pour yourself a cup of coffee or tea, put on your favorite lazy Sunday morning tunes and don’t even think about changing out of your jammers before sitting down to a meaty, veggie-filled omelet.  No, there is no cheese on my ingredient list, but that certainly does not mean you can’t add it if you would like.  It’s your Sunday, you do what you want.

Smoked Turkey Omelet with Sweet Potato & Kale

Author: Julia
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Ingredients

  • 3 eggs
  • 2 teaspoons olive oil
  • Dollop of butter
  • 1 slice thick Diestel Smoked Turkey chopped into ¼” squares
  • ¼ sweet potato chopped into ¼” squares (peel on)
  • 1 baby portabella mushroom coarsely chopped
  • 1 stalk green onion
  • 2 leaves – 3 stalks kale stems and separated – stems diced and leaves chopped
  • Salt & pepper to taste
  • ¼ avocado sliced
  • Drizzel of Sriracha optional
  • 2 tablespoons of your favorite salsa optional

Instructions

  1. In a medium-sized skillet, heat the oil over medium heat. Add the sweet potato and chopped kale stems. Cover the skillet. Allow the sweet potato and kale stems to sauté, stirring occasionally about 8 minutes.
  2. Check the “donness” of the tater….if it is still hard, continue to sauté another 3 minutes. Once the sweet potato is soft yet has a little bite to it (al dente), add the mushrooms, green onion, and smoked turkey. Continue to cook another 3 minutes.
  3. Add the chopped kale leaves and cover for about 30 seconds before removing the skillet from heat and taking the cover off.
  4. Heat a medium (9”) skillet over medium-low heat. Crack the eggs into a bowl and beat them well (if desired, add about ¼ cup of cream to the egg mixture).
  5. Spread butter over the skillet and pour the egg mixture in. Allow it to sit until the egg sets up on the edges, the middle becomes firm, but not cooked all the way, about 5 to 7 minutes.
  6. Spoon desired amount of the turkey/sweet potato mixture onto the omelet in the skillet.
  7. Carefully use a spatula to fold one side over. If you prefer your eggs a little moist, you’re ready to eat! If you like your omelets firm and cooked all the way through, cover the omelet and continue to cook another 3 minutes. Slice some avocado to enjoy with your omelet!

 

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