Southwest Turkey Omelet
For another a low-cost dish, double the turkey-vegetable mixture in steps 1 and 2 of this Southwest Turkey Omelet . Spread leftover mixture over a flour tortilla. Add cheese, top with another tortilla. Broil until the cheese is melted.
2 Tbsp vegetable oil
3 green onions, sliced
1 1/2 cup chopped, cooked turkey
1/2 cup cooked fresh or canned corn, drained
1 (4-ounce) can chopped green chiles
1/3 cup milk
1 tsp salt
1/4 tsp pepper
3/4 cup shredded pepper Jack cheese
Heat oil in a large skillet over medium-high heat. Add green onions and turkey. Cook, stirring occasionally, until green onions are slightly soft, about 5 minutes.
Add corn and chilies to skillet; mix well.
Meanwhile, combine eggs, milk, salt and pepper in a large bowl. Mix well with a whisk. Pour into skillet. Turn heat to medium.
Top with cheese. Cook, covered, until center is set but not dry, about 5 minutes. Slide onto serving plate.
Southwest Turkey Omelet tip: Using your blender to mix the ingredients in step 3 will save time and produce a lighter, airier omelet.