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Omelette with curried turkey escalope


For 3 persons

  • 300g turkey escalope
  • A bunch of spring onions
  • 200ml chicken stock
  • 100g cream
  • 200g frozen peas
  • 9 Eggs
  • Salt, pepper, curry, oil
  1. Cut the turkey escalope into strips. Slice the spring onions into rings.
  2. Sauté in oil the turkey esacalope. Season with salt, pepper and curry.
  3. Steam the spring onions.
  4. Stir in both the chicken stock and cream and let it boil up briefly.
  5. Add the peas, cover and simmer.
  6. Season with salt, pepper and curry.
  7. Mix the eggs with some mineral water.
  8. Cook each third in hot oil. Turn and cook until done.
  9. Serve with the turkey escalope.

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