Turkey Omelet Flatbread

Directions

  1. Spread a thin layer of beaten egg over the griddle.
  2. Heat the peppers, onions, turkey chorizo and bacon, and cheeses on the griddle. Place half the amount on a third of the omelet. Fold the top and bottom of the omelet to the center, about 5 ½ inches wide. Roll the omelet from left to right (it will be about 2 ½ inches wide).
  3. Arrange the other half of the combined ingredients over the omelet.
  4. While the omelet is cooking, heat the naan bread on a lightly buttered griddle. Drizzle the salsa verde over the warm naan bread. Arrange the omelet on the naan bread.
  5. Set the flatbread on a serving plate and top with a drizzle of the Zesty Lime Sour Cream (optional). Serve with 2 turkey sausage links.

Ingredients

  • 1 1/2 oz Butterball® Turkey Chorizo Crumbles, combined with turkey bacon
  • 1 1/2 oz Butterball® Turkey Bacon, combined with turkey chorizo
  • 2 Butterball® Turkey Breakfast Links
  • 1 naan
  • 1 tbsp Nature's Best Dairy® Butter, as needed
  • 2 Nature's Best Dairy® Egg(s), beaten
  • 2 oz Peak Fresh Produce® Onion(s), diced and sauteed
  • 2 oz Peak Fresh Produce® Pepper(s), Bell, red and green, diced and sautéed
  • 1 1/4 oz West Creek® Cheese Shredded, Cheddar Jack

Salsa Verde

Directions

  1. Preheat a charbroiler or charcoal grill to medium-high heat.
  2. Grill the tomatillos, onions and peppers to a char on all sides, about 8–10 minutes (note—the tomatillos, onions and peppers will char at different times). Cool the peppers, then remove the charred skins and the stems.
  3. Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
  4. Place all the tomatillos, peppers, onions, cilantro and garlic into a food processor and puree with the oregano, cumin, salt, pepper and half the amount of sugar.
  5. Heat the remaining oil in a large sauté pan over very high heat. When the oil is very hot, fry the salsa (being extremely careful, pour the salsa into the oil and stir and cook for 2 minutes).
  6. Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
  7. Remove from the heat and adjust the seasoning.

Ingredients

  • 2 tbsp Ascend® Juice, Lime
  • 3 tbsp Brilliance® Premium Oils Canola Oil, Blend
  • 1 tsp black pepper, whole , freshly ground
  • 1 tsp cumin, ground
  • 1 cup chicken stock
  • 6 chile(s), serrano
  • 2 Contigo® Pepper(s), Jalapeño
  • 1 1/4 lb Contigo® Tomatillos, husk removed and rinsed
  • 1/2 cup Peak Fresh Produce® Cilantro, chopped
  • 4 Peak Fresh Produce® Garlic, Clove(s), unpeeled
  • 2 tbsp Peak Fresh Produce® Oregano, chopped
  • 1 1/2 tsp West Creek® Salt
  • 1 tsp West Creek® Sugar, Granulated

Zesty Lime Sour Cream

Directions

  1. Combine all the ingredients and blend well.
  2. Place the leftover Zesty Lime Sour Cream in a storage container with a lid. Label, date and refrigerate.

Ingredients

  • 2 tbsp Ascend® Juice, Lime
  • 1/4 tsp black pepper, ground
  • 1 cup chipotle pepper sauce
  • 1 tsp lime zest
  • 1 cup Nature's Best Dairy® Sour Cream
  • 1/2 tsp West Creek® Salt