Turkey Omelet

I know, today is the day for cold turkey sandwiches, leftover stuffing and dinner rolls and..yum...pie, gotta be some leftover pie.  So as we all are still in our food comas, I thought I would share a recipe from an Amish lady in Illinois: turkey omelet. It sounds like a good way to use up some of that leftover turkey.

TURKEY OMELET

6 eggs
¾ cup evaporated milk
salt and pepper, to taste
6 teaspoons butter
1 cup cooked turkey, chopped
9 teaspoons onions, finely chopped
12 teaspoons tomato sauce
9 teaspoons green peppers, finely chopped
3 slices sharp cheddar cheese
Combine eggs, evaporated milk, salt and pepper. Beat well. In a separate bowl, combine turkey, onion, tomato sauce, and green pepper. Melt butter in an 8 inch skillet, preferably with rounded sides, over medium heat. Pour in the egg mixture. Let cook, without stirring, until it is about three-quarters cooked, with just the top not cooked. Carefully loosen with a metal spatula and turn. When the underside is cooked, spread the turkey mixture on one half of the omelet. Spread the torn cheese pieces over the turkey mixture. Fold omelet over to cover the filling.
Serve as soon as the cheese is melted.