Turkey Bacon & Turkey Sausage Omelet with Lyonnaise Potatoes

Turkey Bacon & Turkey Sausage Omelet with Lyonnaise Potatoes


3 ea.

Turkey bacon strips, cooked, crisp & chopped

2 ea.

Turkey sausage links, chopped

1 tsp.


1 ea.

3-egg omelet

1 oz.

Goat cheese

1 tbsp.

Sliced green onions

1 portion

Lyonnaise potatoes*


  1. 1. Heat an 8-inch sauté pan over medium heat, then add butter, turkey bacon and turkey sausage. Sauté until hot.
  2. 2. over the top of the omelet, then sprinkle with the sliced green onions.
  3. 3. Serve with a portion of Lyonnaise potatoes.


*Lyonnaise potatoes

2 ¼ lb.

Russet potatoes

2 tbsp.

Olive oil

4 ea.

Onions, medium size

— to taste

Salt & black pepper

3 oz.

Butter, melted

⅓ cup(s)

Chopped Italian parsley


  1. 1. Preheat an oven to 375º F.
  2. 2. Wash and peel the potatoes, then slice into 3/8 inch slices. Bring a pot of salted water to a boil; add the potatoes and blanch for 2–2 1/2 minutes. Immediately drain and cool on large sheet pan, being careful not to break up the potato slices.
  3. 3. Heat the oil in a heavy-duty sauté pan over medium-high heat. Add the onions, salt and pepper and sauté for 8–10 minutes, then place the onions into a bowl.
  4. 4. Using the same heavy-duty sauté pan, layer the potatoes and caramelized onions, then drizzle the melted butter over the potatoes and onions.
  5. 5. Place the pan of potatoes in the preheated oven and bake for 12–15 minutes (potatoes must be firm but totally cooked).
  6. 6. Portion with a spatula to keep the layers, then sprinkle each portion with chopped parsley.
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