Turkey Omelet Flatbread

  • Servings 1 omelet
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Wake up diners’ taste buds with flavorful chorizo that blends Mexican oregano, cinnamon, allspice, crushed red pepper and red wine vinegar. Serve this flatbread for breakfast or brunch with sausage links or spicy, crispy hash browns on the side and fresh juice or Mexican hot chocolate to drink.
Turkey Omelet Flatbread


1 ea. Naan bread (about 6–7 inches)
1 oz. Roasted tomato salsa (optional)
1 oz. Salsa verde
1 ea. Flat rolled omelet
2 oz. Diced peppers, sautéed (red and green)
2 oz. Diced onions, sautéed
3 oz. Combination of turkey chorizo crumbles and
turkey bacon cut in half
1/ 1/4 oz. Cheddar and jack cheeses, shredded
*For the 2-egg omelet, 1/2 the amount of the above is in the omelet and the other 1/2 is arranged on top
Drizzle Zesty sour cream (optional)
Served on the side:
2 ea. Turkey sausage links


To prepare the omelet:

  1. Spread a thin layer of beaten egg over the griddle (the egg sets up quickly).
  2. Heat the other ingredients on the griddle. Place 1/2 the amount on 1/3 the size of the omelet. Fold the top and bottom of the omelet to the center, about 5 1/2 inches wide. Roll the omelet from left to right (it will be about 2 1/2 inches wide).
  3. Arrange the other 1/2 of the ingredients over the omelet.

To prepare the flatbread:

  1. While the omelet is cooking, heat the naan bread on a lightly buttered griddle.
  2. Drizzle the salsa verde over the warm naan bread.

To serve:

  1. Arrange the omelet on the naan bread.
  2. Set on a serving plate and top with a drizzle of the zesty sour cream (optional).
  3. Serve with 2 turkey sausage links.


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