Preheat the oven to 350 degrees Fahrenheit and spray a large 9” x 13” casserole dish with cooking oil.

Heat the avocado oil in a large skillet over medium heat. Add the chopped onion, sprinkle with sea salt and black pepper, and cover. Cook, stirring occasionally, until the onion has begun to caramelize, about 10 to 15 minutes.

Stir in the garlic and baby spinach and cover the skillet until the spinach has wilted, about 2 minutes.

Stir in the sun-dried tomatoes and chopped leftover Thanksgiving turkey.

Transfer this mixture to the prepared baking pan and spread it into an even layer.

Crack the eggs into a large bowl and whisk well until well-beaten.

Stir in the feta cheese and sea salt.

Pour egg mixture evenly over the ingredients in the casserole dish. If need be, you can stir everything around until the ingredients are evenly distributed. If desired, sprinkle your grated cheese of choice on top of the casserole.

Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the casserole has set up.

Remove the casserole from the oven and allow it to cool for at least 15 minutes before slicing and serving. If you allow the casserole more time to cool (45 minutes or longer) it will slice easier into perfect squares for individual servings.

Serve with green onions and any other toppings like sour cream, avocado or salsa.