Spread a thin layer of beaten egg over the griddle.
Heat the peppers, onions, turkey chorizo and bacon, and cheeses on the griddle. Place half the amount on a third of the omelet. Fold the top and bottom of the omelet to the center, about 5 ½ inches wide. Roll the omelet from left to right (it will be about 2 ½ inches wide).
Arrange the other half of the combined ingredients over the omelet.
While the omelet is cooking, heat the naan bread on a lightly buttered griddle. Drizzle the salsa verde over the warm naan bread. Arrange the omelet on the naan bread.
Set the flatbread on a serving plate and top with a drizzle of the Zesty Lime Sour Cream (optional). Serve with 2 turkey sausage links.
1 1/2 oz Butterball® Turkey Chorizo Crumbles, combined with turkey bacon
1 1/2 oz Butterball® Turkey Bacon, combined with turkey chorizo
2 Butterball® Turkey Breakfast Links
1 tbsp Nature's Best Dairy® Butter, as needed
2 Nature's Best Dairy® Egg(s), beaten
2 oz Peak Fresh Produce® Onion(s), diced and sauteed
2 oz Peak Fresh Produce® Pepper(s), Bell, red and green, diced and sautéed
1 1/4 oz West Creek® Cheese Shredded, Cheddar Jack
Preheat a charbroiler or charcoal grill to medium-high heat.
Grill the tomatillos, onions and peppers to a char on all sides, about 8–10 minutes (note—the tomatillos, onions and peppers will char at different times). Cool the peppers, then remove the charred skins and the stems.
Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
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.
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).
Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
Remove from the heat and adjust the seasoning.
2 tbsp Ascend® Juice, Lime
3 tbsp Brilliance® Premium Oils Canola Oil, Blend
1 tsp black pepper, whole , freshly ground
1 tsp cumin, ground
1 cup chicken stock
6 chile(s), serrano
2 Contigo® Pepper(s), Jalapeño
1 1/4 lb Contigo® Tomatillos, husk removed and rinsed
1/2 cup Peak Fresh Produce® Cilantro, chopped
4 Peak Fresh Produce® Garlic, Clove(s), unpeeled
2 tbsp Peak Fresh Produce® Oregano, chopped
1 1/2 tsp West Creek® Salt
1 tsp West Creek® Sugar, Granulated
Zesty Lime Sour Cream
Combine all the ingredients and blend well.
Place the leftover Zesty Lime Sour Cream in a storage container with a lid. Label, date and refrigerate.