Sage Omelet

Shopping List

• Eggs 

• Butter 

• Sage leaves 

• Shredded turkey  

• Carrots  

• Peas  

• Gruyere or Asiago cheese  

Directions:  

1. In a bowl whisk together 

   3 eggs  

   2 Tbsp. water  

2. Preheat a 9 or 10-inch nonstick skillet over medium high heat. Melt 1 tsp. butter and add 5-6 small sage leaves, finely chopped. Just as the butter begins to brown, add the egg mixture.  

3. Move the egg mixture from the sides of the pan to the center, while tipping the pan to fill the area that is now open. Continue around the pan.    

4. When omelet is mostly set, but still a bit moist, evenly distribute the turkey, vegetable and cheese over one-half (one side) of the omelet. 

   2 oz. shredded cooked turkey  

   2 oz. leftover carrots and peas (or other vegetables such as Brussels sprouts, etc.)  

   2 oz. Gruyere or Asiago Cheese, shredded 

5. Fold the omelet in half (empty side over the filled side) and plate.    

6. Salt and pepper to taste