Butterball Foodservice | Turkey Omelet Flatbread

Ingredients

• 1. Spread a thin layer of beaten egg over the griddle.
• 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.
• 1. Preheat a charbroiler or charcoal grill to medium-high heat.
• 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.
• 1. Combine all the ingredients and blend well.
• 2. Place the leftover Zesty Lime Sour Cream in a storage container with a lid. Label, date and refrigerate.