Whisk the Eggs: Crack the eggs into a medium bowl and whisk until the yolks and whites are completely combined. Season with salt and black pepper to taste.

Cook the Filling: Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the diced onions and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the diced turkey and cook for 1–2 minutes, just until heated through. Transfer the turkey and onion mixture to a bowl and set aside.

Cook the Eggs: Reduce the heat to medium-low and melt the remaining tablespoon of butter in the same skillet. Pour in the beaten eggs, tilting the pan so they spread into an even layer. As the eggs begin to set, gently lift the edges with a spatula and allow any uncooked egg to flow underneath.

Add the Filling: When the eggs are almost set but still slightly glossy on top, sprinkle the shredded cheese evenly over the center of the omelet. Spoon the turkey and onion mixture down the middle, leaving about an inch of space on both sides.

Create the Three-Fold Omelet: Using a spatula, carefully fold one side of the omelet toward the center over the filling. Fold the opposite side over the first fold to create a classic three-fold omelet. Let it cook for another 30–60 seconds, just until the cheese is melted and the eggs are fully set.

Serve: Slide the omelet onto a warm plate. Serve with fresh salsa on the side or spooned over the top, and enjoy immediately while hot.

Enjoy your fluffy Three-Fold Turkey Omelet filled with tender turkey, sautéed onions, and melted cheese—a delicious way to use leftover turkey for a hearty, satisfying breakfast!