Springtime Omelet

Main Ingredients:

• 1 cup (1-inch) pieces asparagus
• 1 cup slivered red onion
• 1 cup julienned red bell pepper
• 1 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon mild olive oil
• 1 (8-ounce) package Hormel® Natural Choice® Smoked Deli Turkey, cut into slivers
• 1 1/2 teaspoons chopped fresh chives
• 1/4 cup butter, divided
• 12 large eggs, beaten

Instructions

1. 1

   In small sauté pan, sauté asparagus, onion, bell pepper, mushrooms and garlic in oil over medium heat 4 to 5 minutes or until tender. Add turkey and chives.

2. 2

   In 9-inch omelet pan or skillet, melt 1 tablespoon butter over medium heat. Pour 1/4 of beaten eggs into skillet. Cook, without stirring, 4 to 5 minutes or until eggs begin to set. As eggs set, run spatula around edge of skillet, lifting eggs so uncooked portion flows underneath.

3. 3

   When eggs are set but still shiny, sprinkle with 1/4 of turkey mixture. Fold over one side of omelet to partially cover filling. Transfer omelet to plate. Repeat with remaining butter, egg mixture and filling to make 4 omelets total.