© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 oz red wine vinegar
3 oz chipolte chiles, seeded and diced
3 c teriyaki sauce
1 tbsp garlic, minced
1 tbsp freshly ground black pepper
2 lbs TURKEY BREAST, cut across grain into thin slices
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
1 sweet onion, cut in thin strips
4 Dozen fresh eggs
1 lb Monterey Jack cheese, grated
Sour cream As needed
Guacamole As needed
Pico de gallo As needed
Mix vinegar, chipolte chiles, teriyaki sauce, garlic and pepper together. Stir in turkey slices and marinate overnight in a covered container in the refrigerator.
Mix peppers and onions together. Hold for service.
Per order: Drain marinated turkey. In a hot skillet, saute 2 ounces turkey for 2-3 minutes, add 2 ounces peppers/onion and continue to saute until turkey is cooked throughout. Hold for service.
Prepare 3 egg omelet for each order, adding 1 ounce cheese. Continue to cook until cheese is melted.
Top each omelet with turkey/vegetable mixture, fold omelet in half.
Place on warm plate and serve with sour cream, guacamole and pico de gallo.
460 Total Calories
260 Calories from Fat
29 g Total Fat
45 % Daily Total Fat
12 g Saturated Fat
60 % Daily Saturated Fat
710 g Cholesterol
237 % Daily Cholesterol
740 mg Sodium
31 % Daily Sodium
7 g Total Carbohydrates
2 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
4 g Sugars
40 g Protein
30 % Daily Protein
40 % Daily Vitamin C
30 % Daily Calcium
20 % Daily Iron