1Lightly spray a small nonstick skillet with cooking oil spray (or lightly butter it); wipe away excess with paper towel.
2Mix porcini salt, or fine sea salt, into beaten eggs.
3Place skillet over medium heat; add beaten eggs.
4Evenly distribute mushrooms and chives over egg mixture.
5As eggs begin to cook and become firm, carefully tilt the pan, slightly, and swirl the egg around in the pan, close to the edge; alternate swirling and setting pan flat over the heat until almost completely cooked.
6Distribute cheese evenly over top, then do the same with the turkey; remove from heat.
7Immediately fold omelette in thirds or in half and transfer to plate.
8Garnish as desired. (I like extra chives and maldon salt flakes.)