Turkey Omelet Flatbread
Ingredients
TURKEY OMELET FLATBREAD
  • 3oz Butterball Chorizo Ground Turkey crumbles and Turkey Baconcut in half, combined
  • 2ea Butterball Turkey Breakfast Sausage Links
  • 2ea eggsbeaten
  • 2oz Diced pepperssautéed, red and green
  • 2oz diced onionssautéed
  • 1¼oz Cheddar and jack cheesesshredded
  • butteras needed
  • 1piece Naan breadabout 6–7 inches
  • 1oz Salsa Verde or roasted tomato salsa
  • Zesty Lime Sour Creamdrizzle (optional)
SALSA VERDE
  • 1 ¼lbs Fresh tomatillos (husk removedrinsed)
  • 1ea sweet yellow onionpeeled and quartered (do not remove the core), 6 oz.
  • 6ea Serrano peppers
  • 2ea Jalapeños
  • 3tbsp canola oil
  • ½cup Fresh cilantro (heavy stems removedchopped)
  • 4cloves garlicunpeeled
  • 2tbsp Fresh oregano (heavy stems removedchopped)
  • 1tsp Roasted cuminground
  • 1½tsp Sea salt
  • 1tsp Freshly ground black pepper
  • 1tsp sugar
  • 1cup Chicken stock
  • 2tbsp fresh lime juice
Instructions
TO PREPARE THE TURKEY OMELET FLATBREAD:
  1. Spread a thin layer of beaten egg over the griddle.
  2. Heat the peppers, onions, turkey chorizo and bacon, and cheeses on the griddle. Place half the amount on a third of the omelet. Fold the top and bottom of the omelet to the center, about 5 ½ inches wide. Roll the omelet from left to right (it will be about 2 ½ inches wide).
  3. Arrange the other half of the combined ingredients over the omelet.
  4. While the omelet is cooking, heat the naan bread on a lightly buttered griddle.
  5. Drizzle the Salsa Verde over the warm naan bread. Arrange the omelet on the naan bread.
  6. Set the flatbread on a serving plate and top with a drizzle of the Zesty Lime Sour Cream (optional).
  7. Serve with 2 turkey sausage links.
TO PREPARE THE SALSA VERDE:
  1. Preheat a charbroiler or charcoal grill to medium-high heat.
  2. Grill the tomatillos, onions and peppers to a char on all sides, about 8–10 minutes (note—the tomatillos, onions and peppers will char at different times). Cool the peppers, then remove the charred skins and the stems.
  3. Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
  4. Place all the tomatillos, peppers, onions, cilantro and garlic into a food processor and puree with the oregano, cumin, salt, pepper and half the amount of sugar.
  5. Heat the remaining oil in a large sauté pan over very high heat. When the oil is very hot, fry the salsa (being extremely careful, pour the salsa into the oil and stir and cook for 2 minutes).
  6. Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
  7. Remove from the heat and adjust the seasoning.