Ingredients Jump to Instructions ↓

  1. 1 lb ground turkey

  2. 8 slices bacon , chopped

  3. 1 cup frozen corn , snowpeas, and diced carrots

  4. 8 oz sliced white mushroom

  5. 2 fresh tomatoes , chopped

  6. 1/2 cup chopped heart celery (if you don't have it, you don't need it. It doesn't affect the taste)

  7. 1/2 medium yellow onion , chopped

  8. 1 green bell pepper , chopped

  9. 1 tablespoon chopped green onion , keep both white and green part

  10. 1 tablespoon chopped cilantro

  11. 4 tablespoons ketchup

  12. 2 tablespoon oyster sauce

  13. 1/2 tablespoon soy sauce

  14. 1 teaspoon brown sugar

  15. 1 teaspoon fish sauce

  16. black ground pepper

  17. eggs - 2 eggs per one omelette

  18. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat up a deep skillet. Brown the bacon until almost crispy. No need to add oil.

  2. * Add ground turkey all at once. Use wooden spoon to break it apart. Try not to have the turkey in a big chunk. Cook it through.

  3. * Add onion and saute it till it's translucent. Then add mushrooms. Saute it about 3 mins.

  4. * Add all the vegetable except green onion and cilantro * Season with oyster sauce, soy sauce, sugar, ketchup, fish sauce, and peppers. Adjust the taste as you wish. Transfer to a bowl and set a side * On a wide flat pan, heat up oil. Swirl oil to cover all the surface pan. Use low heat * Wisk eggs and pour over the pan, swirl the egg quickly to make an even shell * Put turkey stuffing in the middle. When the egg started to cook through (check by using a flat spatula to detach it from a pan), fold on the sides, then bottom and top. Use a spatula/wooden spoon to help fold it tight * Now it's ready to flip and this can be tricky! Use a plate and cover the omelette as shown in the photo. Flip the whole pan up side down * Drizzle with ketchup


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