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.
Ingredients
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 naan
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
