Spread a thin layer of beaten egg over the griddle.
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).
Arrange the other half of the combined ingredients over the omelet.
While the omelet is cooking, heat the naan bread on a lightly buttered griddle.
Drizzle the Salsa Verde over the warm naan bread. Arrange the omelet on the naan bread.
Set the flatbread on a serving plate and top with a drizzle of the Zesty Lime Sour Cream (optional).
Serve with 2 turkey sausage links.
TO PREPARE THE SALSA VERDE:
Preheat a charbroiler or charcoal grill to medium-high heat.
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.
Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
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.
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).
Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
Remove from the heat and adjust the seasoning.
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