Source: Chef Michel Nischan

A cheesy mushroom, spinach, and turkey omelet.

Servings

1 cup fresh chopped onion
0.33 lb fresh mushroom slices
0.25 lb ground turkey
0.5 fresh spinach leaves
8 eggs , beaten
3 tbsp grated Parmesan cheese
1 pinch salt
1 pinch black pepper

1 Saute onion, mushrooms, and turkey in a skillet for 10 minutes.
2 Mix in spinach and cook 3 to 4 minutes or until wilted.
3 Pour in beaten eggs and heat until creamy, about 2 minutes.
4 Sprinkle with cheese, salt, and pepper.

A delicious way to use leftover turkey