Omelet with Smoked Turkey, Sweet Potato & Kale

In a medium-sized skillet, heat the oil over medium heat. Add the sweet potato and chopped kale stems. Cover the skillet. Allow the sweet potato and kale stems to sauté, stirring occasionally about 8 minutes. Check the doneness of the tater; if it is still hard, continue to sauté another 3 minutes. Once the sweet potato is soft yet has a little bite to it (al dente), add the mushrooms, green onion, and smoked turkey. Continue to cook another 3 minutes. Add the chopped kale leaves and cover for about 30 seconds before removing the skillet from heat and taking the cover off.

Heat a medium (9”) skillet over medium-low heat. Crack the eggs into a bowl and beat them well (if desired, add cream to the egg mixture). Spread butter over the skillet and pour the egg mixture in. Allow it to sit until the egg sets up on the edges and the middle becomes firm but not cooked all the way, about 5 to 7 minutes. Spoon desired amount of the turkey/sweet potato mixture onto the omelet in the skillet. Carefully use a spatula to fold one side over.

If you prefer your eggs a little moist, you’re ready to eat! If you like your omelets firm and cooked all the way through, cover the omelet and continue to cook another 3 minutes. Slice some avocado to enjoy with your omelet!