How does this Frittata look? Fresh? Savory? Tasty?
The look of the dish is what entices me to experiment with it, but this one is so simple, easy, healthy and delicious, plus it goes right along with my love of ‘‘throwing what I have in my fridge together for an appetizing dish”! This recipe is perfect for the morning after Thanksgiving as you have tons of leftover in the fridge!! Of course, you can alternate and substitute any of the veggies and it will still turn out tasty and inviting!
Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 6 servings
Ingredients:
6 large eggs, lightly beaten
1/4 tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
2/3 cup of whichever onion you have on hand, finely chopped
3 cups finely chopped veggies, cooked or fresh (I used fresh asparagus and tomato)
2½ cups chopped roasted turkey breast (approximately 12 oz.)
2 tbsp parsley to garnish
Preparation:
1. Preheat oven to broil.
2. Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.
3. Heat oil in 12-inch nonstick oven safe skillet over medium-low heat.
4. Add onions and veggies; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
5. Pour egg mixture and turkey into skillet; cook, stirring frequently with rubber spatula, for 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
6. Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
7. Cut into 6 servings.
8. Sprinkle with parsley; serve immediately.
Tips:
• Frittata can be made the evening before and stored in the refrigerator for up to 4 days in an airtight container.
• Very easy to heat up, best in oven or toaster oven, but stove top and microwave also work.
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