LEFTOVER TURKEY AND VEGETABLE FRITTATA
Steps:
- Preheat broiler on high with rack in center of oven.
- Melt butter in broiler-proof, 10-inch-diameter skillet over medium heat. I use cast iron.
- Add turkey, butternut squash, spinach and rosemary to skillet and cook 3 minutes to heat through.
- Whisk eggs, milk and 1 cup fontina in medium bowl. Season with salt and pepper.
- Pour egg mixture in skillet with turkey mixture. Fold gently to combine.
- Continue to cook, slowly stirring and scraping the bottom of skillet with a heat-proof spatula until almost set.
- Remove skillet from heat and sprinkle remaining ½ cup fontina over egg mixture.
- Broil until frittata is puffed, set and cheese has melted, 2-3 minutes.
- Serve with Cranberry Sauce. Enjoy!
Nutrition Facts : Calories 441 kcal, Carbohydrate 8 g, Protein 34 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 500 mg, Sodium 540 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
TURKEY FRITTATA
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
- In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs
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