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Mushroom Gruyere and Turkey Omelet


  • 1/4 cup butter
  • 4 oz. diced Portobello mushrooms
  • 2 large shallots, minced
  • 1 Tbsp. chopped fresh tarragon
  • 8 large eggs, beaten
  • 4 oz. chopped reduced sodium turkey breast
  • 4 oz. shredded Gruyere cheese
  • 1/4 cup caramelized onions
  • Minced fresh parsley, if desired


  • 1. Melt butter in large oven proof skillet on medium heat. Sauté mushrooms and shallots 4 minutes. Stir in tarragon.
  • 2. Meanwhile, combine eggs and turkey. Pour mixture into skillet with mushrooms. Cook on medium heat, lifting edges to let uncooked mixture flow to center, until all egg mixture has been cooked.
  • 3. Remove skillet from heat. Sprinkle with cheese and onions. Place under heated salamander just until cheese is melted. Sprinkle with minced parsley. Cut into wedges to serve.
  • Nutritional information per serving: Calories 406; Total Fat 31g; Saturated Fat 16g;
  • Trans. Fat 1g; Cholesterol 446mg; Sodium 507mg; Total Carbohydrate 4g; Dietary Fiber 1g;
  • Total Sugars 2g; Protein 27g