Slice the onion into thin strips and sauté with salt, pepper, and turmeric.

Add the spinach and cook until its moisture has evaporated.

Add the sliced mushrooms and sauté until their liquid evaporates.

Add the eggs and gently spread them over the surface of the mixture.

Chop the salami and sprinkle it over the eggs.

Cover the pan and cook until the eggs are fully set.

Finally, sprinkle Parmesan cheese over the omelet before serving.