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Breakfast/brunch

Turkey Tinga Omelet Roll

Turkey Tinga Omelet Roll recipe
photo by:kraft
Got some cooked turkey? Shred it up with some tomato sauce and chopped chipotle peppers to make this tasty tinga omelet roll for six.
time
prep:
10 min
total:
32 min
servings
total:
6 servings
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What You Need

2
tsp.  oil
1
large  onion, sliced
1
can  (8 oz.) tomato sauce
2
cups   shredded cooked turkey
2
Tbsp.   chopped canned chipotle peppers in adobo sauce, divided
6
 eggs
2
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  KRAFT Finely Shredded Colby & Monterey Jack Cheeses, divided

Make It

HEAT oil in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add tomato sauce, turkey and 1 Tbsp. peppers; stir. Cook 5 min. or until heated through, stirring occasionally.

WHISK eggs, sour cream and remaining peppers until well blended. Heat large skillet sprayed with cooking spray on medium heat. Add half the egg mixture; cook 3 min. Top with 1/2 cup cheese and half the turkey mixture; cover. Cook 3 min. or until cheese is melted. (Do not stir - eggs should resemble an open-face omelet.) Remove from skillet; roll up. Cut into thirds. Repeat with remaining ingredients.

Kraft Kitchens Tips

Special Extra
Serve topped with chopped green onions.
Creative Leftovers
Substitute leftover cooked chicken for turkey.
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