French-Style Omelet With Smoked Turkey, Sun-Dried Tomatoes & Basil

• 1 whole Baby Portabella Mushroom
• 2 slices Smoked Turkey Meat (Diestel Smoked Turkey Is The BOMB!)
• 1 stalk Green Onion
• 1 Tablespoon Sun-dried Tomatoes In Oil
• 5 whole Eggs
• 1/8 cups Milk Or Cream (optional)
• 1 teaspoon Butter, Or As Needed
• 1/4 cups Gruyere Cheese, Grated
• 2 leaves Basil, Chopped

1. Slice the mushroom; chop the turkey meat and green onion. In a small skillet over medium heat, place the sun-dried tomatoes in their oil. Add the mushroom and green onion, saute for 4 minutes. Add the chopped smoked turkey and cook just long enough to warm the meat (it's already cooked through the smoking process, so we're just heating it). Once the mushrooms have a good brown color, remove skillet from heat and set aside.
2. With a fork or a hand mixer, beat the eggs in a mixing bowl. If desired, add some cream or milk. Heat a 9" skillet over medium low heat and spread around a dollop of butter. Pour the egg mixture in the skillet.
3. Allow the omelet to cook about 2 minutes before sprinkling the Gruyere cheese on top and adding all ingredients except the basil. Allow omelet to cook an additional 4 to 5 minutes until the edges are set up, but the middle is still a little jiggly when moved.
4. Sprinkle chopped basil on top.

portabella mushroom, turkey meat, onion, tomatoes, eggs, milk, butter, ubc, basil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/french-style-omelet-with-smoked-turkey-sun-dried-tomatoes-basil/ (may not work)