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Springtime Omelet

Springtime Omelet

Enjoy the first fresh vegetables of the year in this breakfast favorite.

Gluten Free:
Yes
Serving Size:
4
Total Time:
Under 30 Minutes
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (7 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 1 cup (1-inch) pieces asparagus
  • 1 cup slivered red onion
  • 1 cup julienned red bell pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon mild olive oil
  • 1 (8-ounce) package HORMEL® NATURAL CHOICE® Smoked Deli Turkey, cut into slivers
  • 1 1/2 teaspoons chopped fresh chives
  • 1/4 cup butter, divided
  • 12 large eggs, beaten

Directions

  1. In small sauté pan, sauté asparagus, onion, bell pepper, mushrooms and garlic in oil over medium heat 4 to 5 minutes or until tender. Add turkey and chives.
  2. In 9-inch omelet pan or skillet, melt 1 tablespoon butter over medium heat. Pour one-fourth of beaten eggs into skillet. Cook, without stirring, 4 to 5 minutes or until eggs begin to set. As eggs set, run spatula around edge of skillet, lifting eggs so uncooked portion flows underneath.
  3. When eggs are set but still shiny, sprinkle with one-fourth turkey mixture. Fold over one side of omelet to partially cover filling. Transfer omelet to plate. Repeat with remaining butter, eggs and filling to make 4 omelets total.