Turkey-Cranberry Omelet - cooking recipe

Ingredients

Filling
1/2 cup diced cooked turkey
2 tablespoons drained whole berry cranberry sauce
1/2 teaspoon grated orange zest
1 tablespoon cream cheese, cut into small pieces
Omelet
3 large eggs
1 tablespoon water
salt
pepper
1 teaspoon sugar
1 teaspoon butter

Preparation

Make the filling: In a small bowl, combine the turkey, cranberry sauce, and orange zest; set aside.
Make the omelet: in a bowl, whisk the eggs, water, salt, pepper, and sugar together.
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat bottom of pan.
When butter foams, pour in egg mixture all at once; let set until edges begin to cook, about 20 seconds.
With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
Continue to do this until the top is almost dry, 3-4 minutes.
Spoon turkey-cranberry mixture over one half of the omelet; scatter cream cheese pieces on top.
Fold the other side over to cover; let stand a few seconds.
Serve immediately.