Turkey Artichoke Omelette (3 servings) The Sauce: 3/4 cup tomatoes - chopped 1/4 cup tomato sauce 1/4 cup sweet onion - chopped 1/4 cup carrot - peeled and chopped 1/2 Tablespoon olive oil 1 teaspoon garlic - minced 1 teaspoon fresh basil - chopped 1 teaspoon fresh oregano - chopped pepper to taste salt to taste The Omelette 9 large eggs salt - to taste pepper - to taste 3/4 cup cooked turkey 3/4 cup artichoke hearts 1/4 cup ripe olives - well drained and sliced grated Parmesan cheese - to taste To Make The Sauce: In a medium sauce pan, heat the olive oil over medium heat and saute the onions, carrots and garlic until the vegetables are tender. Stir in tomatoes, tomato sauce and spices. Raise heat and bring the sauce to a boil. Reduce heat to a simmer and cover. Leave alone for 15 minutes, then process in food processor (or a blender) until the sauce is only slightly chunky. To Prepare The Eggs: Beat the eggs (with salt and pepper if desired). For each omelet, pour 1/2 cup of the egg mixture into a hot buttered skillet. Cook until egg is almost set. Spoon 1/4 cup mesquite smoked turkey breast, 1/4 cup artichoke hearts and 1 Tablespoon sliced olives over one half of the omelette. Fold the omelette over the filling and transfer to a serving plate. Cover each omelette with 1/3 cup of the special sauce. Sprinkle with cheese if desired. Transform leftover turkey into the the taste of Italy! Mr Breakfast would like to thank MooCow for this recipe. Recipe number 1144. Submitted 11/23/2003.