Turkey Filled Omelette

1. Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.

2. Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.

3. Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.

4. Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

Cook's Notes:

This is not a frittata. For multiple servings, prep all ingredients and have your mise en place (your prepared ingredients and equipment) at hand. You can save some time by preparing the filling in a single batch. I like to add a small splash of vermouth to the filling once the mirepoix has softened and let it evaporate while heating the turkey. There's plenty of room to have fun with your creativity. I hope you enjoy it.

Omelet will continue to cook after the heat is turned off; the egg should be set, soft, and slightly creamy inside.