Thai Turkey Omelet

5 from 1 vote

You can make this savory stuffed omelet with any protein you like. Shrimp and pork are both good variations. Similarly, feel free to use different herbs such as basil and mint to vary the flavor profile. This is great for any meal of the day. Adapted from a recipe by Lynne Curry.

Course Breakfast, lunch, Main Course

Cuisine Thai

Keyword breakfast, dairy-free, dinner, eggs, lunch, main, nightshade-free, nut-free, omelet, Thai, turkey

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 387kcal

Author Jenny Ross

Ingredients

Omelet

4 eggs beaten
1/2 tablespoon coconut aminos
2 tablespoons lightly packed chopped cilantro plus additional for serving
1 tablespoon avocado oil divided

Turkey Filling

1/2 tablespoon avocado oil
1 garlic clove minced
6 green onions chopped
8 ounces ground turkey
1 tablespoon tomato paste omit for nightshade-free
1/2-1 tablespoon fish sauce to taste
2 tablespoons coconut aminos
1 teaspoon sriracha omit for nightshade-free

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Instructions

Whisk the eggs together with the coconut aminos and cilantro, set aside.
Prepare the filling first. Heat the oil in a 10-12 inch non-stick pan over high heat. Add the green onions and garlic and cook until wilted and aromatic, about 2 minutes. Add the turkey and cook, breaking into pieces with a spatula. Cook on high until the meat is no longer pink, 5-10 minutes more. Add the tomato paste, fish sauce, coconut aminos, and sriracha. Cook until little to no liquid remains. Taste and adjust seasoning with more fish sauce, if desired. Transfer the filling to a bowl.
Wipe the pan clean and then add another half tablespoon of oil, spreading it evenly over the whole pan. Pour half the egg mixture into the pan, rotating the pan if needed so that the egg mixture coats the entire bottom (you want a very thin egg pancake). Cook over medium-high heat until set through and the bottom is golden. Slide the omelet onto a serving plate and then make the second omelet.
While the second omelet cooks, fill the first. Place half the filling onto the center of the omelet. Use your hands to fold the sides over and then fold up the ends to make a rectangular burrito. Flip the omelet over so that the seams are underneath. Repeat with the second omelet when it is cooked. Serve with more fresh herbs for garnish.

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