Turkey Omelette

01Method

1. 1

   Warm the tablespoon of olive oil together with the butter in a skillet over medium-low heat. Add the shiitake mushroom, shallot, salt, sage, and red pepper flakes, stirring frequently until the shallot becomes translucent, about 5 minutes. Stir in the turkey and vermouth and cook until heated through, 1 to 2 minutes, then remove from heat.

2. 2

   In a bowl, whisk the eggs thoroughly with a fork until fully combined; add a pinch of salt and white pepper.

3. 3

   In an omelet pan over medium heat, warm the 2 teaspoons of olive oil until hot. Pour in the beaten eggs and use a spatula to gently agitate them just until they start to set, 1 to 2 minutes; shake the pan so the egg covers the entire base. Smooth the surface with the spatula and continue cooking until the underside is firm and the top remains slightly soft, then switch off the heat.

4. 4

   Spoon the turkey filling along the center third of the omelet and dot with small spoonfuls of crème fraîche; avoid overfilling. Using the spatula, fold the top third of the omelet over the filling, then tilt the pan to slide the omelet toward the edge and fold it over once more into a loose cigar shape. Carefully turn out onto a serving plate.