This is a great and simple way to use your leftover turkey!
*4 TBSP extra virgin olive oil
*1 TBSP butter
*1/2 cup chopped red onion
*1/2 cup chopped celery
*1-1/2 cups sliced portabella mushrooms
*1/4 cup chopped parsley
*2 cups coarsley chopped spinach leaves
*1 cup chopped fresh zucchini
*1-1/2 cups chopped cooked turkey (white or dark meat)
In a large saute’ pan, add 1 TBSP butter and 4 TBSP extra virgin olive oil.
Heat pan and add celery, red onion, zucchini and parsley and saute on high heat for 3-5 minutes.
Add remaining ingredients and saute until spinach starts to wilt.
Add eggs and season with about 2 tsp Boccafina™ Abbondante™ seasoning
Fold in eggs as they cook to desired consistency and serve.
Serve with potato pancakes or hashbrowns and toast as desired.
Garnish with avocado, grated cheese and/or favorite fruit with a sprig of fresh parsley.
How about some turkey gravy on those potato pancakes!