adapted from VegetarianTimes.com
2 large eggs, lightly beaten
8 to 10 oz. Savoy Spinach, washed
1 cup bean sprouts
1 cup grated Carrots
1/2 cup toasted pumpkin seeds or pepitas
1 cup Turnip Greens, washed, tough stems removed, leaves chopped
juice from 1 lime plus cider vinegar to make 3 Tbls. total
4 Tbls. canola oil
1 tsp. Sriracha chile sauce
1/2 tsp. grated fresh ginger
Coat small skillet with cooking spray, place over medium heat. Pour eggs in skillet, and cook 2 to 3 minutes, or until firmly set. Transfer omelet to cutting board to cool. Use a salad spinner to remove excess water from spinach. Gather together handfuls of spinach by the stems, as though making a bouquet, finely chop stems and add to a large bowl. Coarsely chop spinach leaves and set aside. Make dressing by whisking together lime juice/vinegar, oil, chile sauce and fresh ginger in small bowl. Pour over chopped spinach stems and stir well. Chop omelet into 1/2-inch pieces. Add to the large bowl, along with spinach leaves, bean sprouts, carrots, turnip greens and pumpkin seeds. Toss to coat. Correct seasoning with salt and pepper.