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I was thinking back to what my favorite mommy-homemade food was the other day. This dish came up. I have missed my mom's homemade food lately. It's not only the food that I missed but also the good company and atmosphere that I missed. My mom used fresh baby corn instead of whole corn. I couldn't seem to find that corn here so I used the whole corn instead. In fact, you can substitute with any vegetable you like. You can have it for breakfast, lunch, or dinner (over rice). So I call it a B.L.D Omelette!
The thin omelette looks like a French crape to me. The most challenging part for me was to create the perfect omelette shell. If you make it too thin, it will break when you put the stuffing on and fold it. If you make it too thick, you will taste the egg more than the stuffing..and the omelet shell might get too hard to fold.
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Ingredients
- 1 lb ground turkey
- 8 slices bacon, chopped
- 1 cup frozen corn, snowpeas, and diced carrots
- 8 oz sliced white mushroom
- 2 fresh tomatoes, chopped
- 1/2 cup chopped heart celery (if you don't have it, you don't need it. It doesn't affect the taste)
- 1/2 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chopped green onion, keep both white and green part
- 1 tablespoon chopped cilantro
- 4 tablespoons ketchup
- 2 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon fish sauce
- black ground pepper
- eggs - 2 eggs per one omelette
- Vegetable oil
Directions
- * Heat up a deep skillet. Brown the bacon until almost crispy. No need to add oil.
- * Add ground turkey all at once. Use wooden spoon to break it apart. Try not to have the turkey in a big chunk. Cook it through.
- * Add onion and saute it till it's translucent. Then add mushrooms. Saute it about 3 mins.
- * Add all the vegetable except green onion and cilantro
- * Season with oyster sauce, soy sauce, sugar, ketchup, fish sauce, and peppers. Adjust the taste as you wish. Transfer to a bowl and set a side
- * On a wide flat pan, heat up oil. Swirl oil to cover all the surface pan. Use low heat
- * Wisk eggs and pour over the pan, swirl the egg quickly to make an even shell
- * Put turkey stuffing in the middle. When the egg started to cook through (check by using a flat spatula to detach it from a pan), fold on the sides, then bottom and top. Use a spatula/wooden spoon to help fold it tight
- * Now it's ready to flip and this can be tricky! Use a plate and cover the omelette as shown in the photo. Flip the whole pan up side down
- * Drizzle with ketchup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 359 | |
| Calories from Fat 224 | 62% |
| Total Fat 24.87g | 31% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.2g | |
| Cholesterol 117mg | 39% |
| Sodium 837mg | 35% |
| Potassium 629mg | 18% |
| Total Carbs 13.4g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.03g | 4% |
| Protein 21.46g | 34% |
Menus and Pairings
Goes Well With: steamed rice
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