Turkey Spinach Omelettes

So, for the last 24 hours I have thought about the omelette I wanted to make with the leftover white meat of turkey. I made it for dinner tonight and served with Nana's homemade applesauce.

Angel's Turkey Spinach Omelette with a hint of curry

• 6 eggs, beaten
• about 1.5 cups turkey, white meat, shredded
• about 1.5 cups cheese, cheddar, shredded
• about 1 cup frozen chopped spinach, thawed
• 1 teaspoon garlic pepper
• 1 teaspoon ground four color peppercorns
• 1 teaspoon curry
• 1 tablespoon butter
• 1 teaspoon extra virgin olive oil

In a skillet, not a huge one, melt the butter, add the olive oil and the two peppers. Add the spinach, sauté about one minute, add about half of the curry. Add the turkey. Add the other half of the curry to the turkey. Stir. Let sauté, stirring ocassionally, until the liquid begins to disappear.

Pour the hot turkey/spinach filling into a bowl and set aside. Pour eggs into the hot skillet. Let cook on medium or medium high depending on your cookware about one to two minutes. Add the turkey spinach filling. Let cook until the eggs are almost "solid." Add the cheese. Let sit another minute, probably would work best if you covered it to help melt the cheese. Then fold the omelet in half and press down to make sure nothing runny comes out. If it does, let the omelette continue cooking until the runny stuff hardens, as long as your frying pan is not hot enough to burn the eggs.

•