a kitchen-garden vegetable omelet with ground turkey
Turn on the griddle to approximately 350°, and add two teaspoons of coconut oil.
Chop the green bell pepper, cilantro, tomatoes and onion, add with the coconut oil, and cook until the bell pepper and onion softens.
Chop two handfuls (about a cup) of fresh spinach and mix in with the other veggies.
Stir in the ground turkey and cheese.
Beat the eggs with a whisk, and stir the eggs in with the. vegetables.
Cook until the eggs are no longer runny and they have begun to firm up enough that they don't fall apart when picking them up with a spatula.
Fold over the egg mixture to form an omelet.
Cut the large omelet in half to make two halves and serve.
A handful is approximately 1/2 cup, depending on the size of your hand.