This recipe is very tasty and definitely satisfying. It's a wonderful concoction we came up with that has become a staple to serve the morning after Thanksgiving. Sometimes we even have it for dinner the following night. —gayle
Test Kitchen Notes
Of course, everyone is down for leftover turkey sandwiches the day or two after Thanksgiving, what could be better? Stuffing, potatoes, cranberry sauce, pile it on, right? Well, did you ever consider incorporating that leftover turkey into your breakfast or brunch? And with...well, eggs? Why not, right? Not only does this foolproof omelet recipe help use up leftover turkey, you use up some leftover stuffing as well. Trust us, it's tasty, and it couldn't be easier to make. Besides the turkey and stuffing, the simple recipe calls for just eggs, milk, garlic powder, salt, pepper, and Swiss cheese. Of course, you can use whatever kind of cheese you enjoy or what you've got on hand in the fridge. If you slice the omelet in half, you'll get two servings, but you can always increase the amount of the ingredients to use up even more leftovers and if you need to feed a crowd. That's what we love about this recipe—it's extremely versatile and forgiving.
You can also feel free to experiment and add your favorite fillings or toppings. Try with a variety of fresh herbs, like parsley, basil, and/or thyme. If you don't have turkey left, opt for finely chopped ham or just go vegetarian. Instead of Swiss cheese, opt for cheddar, Gruyère, or even sour cream, or a combination of both. Sauté some mushrooms, garlic, and onion before cooking the eggs. Add spinach, artichokes, tomatoes, whatever is left after a fun, big Thanksgiving dinner. You really can't go wrong with this recipe. —The Editors
Watch This Recipe
Best Turkey Omelet Ever
large thin turkey slices
2 to 3
large spoonfuls of stuffing
slice baby Swiss cheese, halved
Kosher salt and freshly ground pepper
In This Recipe
Into a bowl, crack the eggs and add the milk and garlic powder. Whisk well to combine.
In a 12-inch skillet over medium-low heat, melt the butter. Pour the eggs into the skillet and cook, undisturbed, for about 1 minute, until the eggs start to set. Lift the edges of the egg and tilt the pan to slide the undercooked eggs underneath.
When the eggs are almost set, arrange the turkey on one side of the eggs, then spoon the stuffing on top of the turkey. Top with the cheese. Flip the empty half of the eggs over to enclose the filling. Remove from the heat when the eggs are cooked through and the cheese is slightly melted. Season with salt and pepper, then cut the omelet in half before serving.