• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey, Worcestershire sauce, and garlic-porcini seasoning blend, season with salt and pepper, and cook, stirring to break up the meat, until the turkey is lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

• Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
• Thinly slice the mushrooms.
• Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.

In the same pan used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften and brown, 2 to 3 minutes. Stir in the turkey and any accumulated juices and cook until the turkey is almost cooked through, 1 to 2 minutes.
Add the eggs and spinach, season with salt and pepper, and cook, stirring gently, until the eggs are just set but still moist, the spinach is wilted, and the turkey is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the scramble to individual plates and serve.