Ok, let the leftover turkey recipe bombardment begin! This is the morning-after quick and easy creation which will give you a high protein energy boost for the day. This makes a huge omelet which heartily serves two. If you are cooking for yourself, the leftovers make for a great packed lunch.
4 free range eggs, whisked with ~1 t. water
~ 3/4 c. chopped, cooked turkey
8-10 fresh basil leaves
1 medium ripe avocado, sliced or chopped
1/2 onion
1 large jalapeño with seeds, sliced
~ 4 oz. fresh sliced mushrooms
~ 2 c. fresh torn kale
2 T. organic coconut oil (or more olive oil), for frying
1 T. extra virgin olive oil
Seasonings:
sage
Italian seasoning
garlic powder
dash crushed red pepper
sea salt and pepper
Turn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and pat dry the kale and fresh basil. Tear the kale into bite sized pieces. Finely chop most of the fresh basil, reserving a few leaves whole for garnish. Slice the mushrooms if they are not presliced and chop the cooked leftover turkey into bite sized pieces or shreds. Chop the onion into small pieces.
Add the mushroom, onion, and turkey to the skillet and season. Saute together for about 2 minutes until the turkey is warm and the onions are a bit brown. Add the kale and reduce the heat to medium low, covering and steaming for another 2-3 minutes or until the kale is soft and bright green. Uncover and remove everything from the pan and set aside. You may want to add more coconut or olive oil so the eggs do not stick.
Whip the eggs one last time and add the fresh chopped basil, sea salt, and pepper. Pour the eggs into the pan and cover. Cook at low to medium low for a few (~2-3) minutes until the eggs are set and no longer runny (they even steam and "poof" a bit when they cook covered).
Once the eggs are finished, add the previously sauteed veggies and turkey to half the egg, as shown above. Use your spatula to gently lift the sides of the egg to ensure no egg stuck to the pan. Finally, use the spatula as a lever and flip the uncovered half of the egg over the filling and serve garnished with a sprinkle of fresh pepper and whole basil leaves. This make a hearty breakfast and lunch of leftovers.
Add the mushroom, onion, and turkey to the skillet and season. Saute together for about 2 minutes until the turkey is warm and the onions are a bit brown. Add the kale and reduce the heat to medium low, covering and steaming for another 2-3 minutes or until the kale is soft and bright green. Uncover and remove everything from the pan and set aside. You may want to add more coconut or olive oil so the eggs do not stick.
Whip the eggs one last time and add the fresh chopped basil, sea salt, and pepper. Pour the eggs into the pan and cover. Cook at low to medium low for a few (~2-3) minutes until the eggs are set and no longer runny (they even steam and "poof" a bit when they cook covered).
Once the eggs are finished, add the previously sauteed veggies and turkey to half the egg, as shown above. Use your spatula to gently lift the sides of the egg to ensure no egg stuck to the pan. Finally, use the spatula as a lever and flip the uncovered half of the egg over the filling and serve garnished with a sprinkle of fresh pepper and whole basil leaves. This make a hearty breakfast and lunch of leftovers.
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