INGREDIENTS:2 ½ lbs. 75068 Perdue 4* S/O Mesquite Smoked Turkey Breast, cut into julienne strips
Marinara Sauce:
2 Tbsp. olive oil
1 ½ cups chopped onion
1 cup chopped carrot
1 Tbsp. minced garlic
3 cups chopped tomatoes
1 cup tomato sauce
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped oregano
¼ tsp. pepper
1 tsp. salt
Omelet:
36 eggs
1 Tbsp. salt
1 tsp. pepper
3 cups artichoke hearts
1 ½ cups sliced ripe olives, drained
as needed, grated Parmesan cheese DIRECTIONS:For marinara sauce: In stockpot, heat oil; saute onion, carrot and garlic until tender. Stir in tomatoes, sauce and herbs. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Process in food processor until slightly chunky.
For omelet: Beat together eggs, salt and pepper. For each omelet, pour 2/3 cup egg mixture into a hot greased skillet. Cook until nearly done. Spoon 1/3 cup of Perdue 4* S/O Mesquite Smoked Turkey Breast, 1/3 cup artichoke hearts, and 1 Tbsp. sliced olives over half of omelet. Fold omelet over filling; transfer to serving plate. Spoon 1/3 cup marinara sauce over omelet. Sprinkle with grated Parmesan. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: PERDUE