Friedhelm's Turkey Omelette

Ingredients for 4 servings:

• 500 g turkey schnitzel
• 1 jar mushrooms
• 12 eggs
• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), roasted
• 1 tsp, leveled paprika powder
• salt and pepper
• nutmeg
• oil
• Tomato paste
• 150 g lamb’s lettuce
• 1 cucumber(s)
• 2 tomatoes
• Dressing (salad yogurt)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the turkey schnitzel into 5 pieces. Fry the 2 largest in a pan with a little oil so they’re already cooked and set aside. Now cut the other 3 into small pieces and fry in the pan. Add the roughly chopped onions and the finely chopped garlic clove and let them simmer for a while. Then add the finely chopped mushrooms and reduce the heat to low and continue simmering. Prepare the lamb’s lettuce, gherkins and tomatoes, wash and chop them, and set aside. Now chop the bell pepper and add it to the pan. Mix in and season to taste. I thickened the mixture with a little tomato paste and a little water and added more seasoning. Now for each omelet, whisk 3 eggs with a pinch of salt in a bowl and beat well. I also added some basil. Heat a little oil in a nonstick pan and pour in the egg mixture, spreading it out. Once the mixture thickens, place 1/4 of the finished turkey cutlets from the other pan onto the center of the omelet. Fold the omelet together from the right and left sides to form a centerpiece and place it on the left side of the plate. Arrange the salad decoratively on the other side of the plate. Slice the two turkey cutlets we made at the beginning, place 1/4 of them on top of the salad, and garnish with a little dressing. Continue this process until all 4 portions are ready.