French-Style Omelet with Smoked Turkey, Sun-Dried Tomatoes & Basil

Slice the mushroom; chop the turkey meat and green onion. In a small skillet over medium heat, place the sun-dried tomatoes in their oil. Add the mushroom and green onion, sauté for 4 minutes. Add the chopped smoked turkey and cook just long enough to warm the meat (it’s already cooked through the smoking process, so we’re just heating it). Once the mushrooms have a good brown color, remove skillet from heat and set aside.

With a fork or a hand mixer, beat the eggs in a mixing bowl. If desired, add some cream or milk. Heat a 9” skillet over medium low heat and spread around a dollop of butter. Pour the egg mixture in the skillet.

Allow the omelet to cook about 2 minutes before sprinkling the Gruyere cheese on top and adding all ingredients except the basil. Allow omelet to cook an additional 4 to 5 minutes until the edges are set up, but the middle is still a little jiggly when moved.

Sprinkle chopped basil on top.