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Author: Ann Styles

Prep time: 15 mins | Cook time: 45 mins | Total: 1 hour | Serves: 4-6

I made Turkey Chili for dinner and had plenty of leftovers, so I decided to turn it into an omelet the next day. It was absolutely delicious, especially with a generous sprinkle of cheddar cheese. This dish is perfect for both brunch and dinner. Pair it with a side of simple salad greens dressed with Apple Cider Vinaigrette for a complete meal.

Instructions

1. Prepare the Chili: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until browned, about 5–7 minutes. Remove and set aside.
2. In the same pan, add more oil if needed, then add the onions, garlic, bell pepper, celery, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until softened.
3. Stir in the oregano, bay leaves, chili powder, cumin, and cayenne (if using). Cook for 1 minute to toast the spices. Add the tomato paste and cook for another minute.
4. Stir in the chopped tomatoes and return the browned turkey to the pan. Season with salt and pepper. If using, add the kidney beans. Pour in 1/2 cup chicken broth (or water), adding more as needed to keep the chili moist.
5. Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally. Adjust seasoning if necessary.
6. Stir in 1/2 cup shredded cheddar cheese and mix until melted. Set the chili aside.
7. Make the Omelet: In a large bowl, whisk eggs, milk (is using), pinch of salt, and black pepper until well combined.
8. Heat a non-stick skillet over medium heat and add olive oil or butter. Pour in enough egg mixture to create a thin, even layer. Cook for 1–2 minutes, or until the eggs are mostly set. Once the edges start to set, gently lift them with a spatula, allowing the uncooked eggs to flow underneath.
9. When the omelet is mostly set but still slightly runny on top, sprinkle additional shredded cheddar cheese evenly on one side of the egg. Spoon a generous amount of turkey chili on top of the cheese then sprinkle more cheese. Using a spatula, fold the omelet in half and cook for another 30 seconds to 1 minute until cheese is melted. Slide the omelet onto a plate and repeat the process with the remaining eggs, cheese and filling.
10. Garnish with chopped cilantro or parsley. Serve with lime and a dollop of sour cream.