Turkey Veggie Frittata

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped red pepper
1 teaspoon	5ml	Minced garlic
2 teaspoons	10ml	Olive oil - divided
1/4 lb	113g / 4oz	Mushrooms - thinly sliced
1 lb	454g / 16oz	Red-skinned potato - cut 1/2" cubes, (medium)
		And cooked
1/2 teaspoon	2.5ml	Dried rosemary
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Cooked asparagus in small pieces
2 cups	474ml	Shredded cooked turkey
4		Eggs - beaten
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

In 10-inch non-stick, oven-proof skillet, over medium-high heat, saute onion, red pepper, and garlic in 1 teaspoon olive oil 3 to 4 minutes or until onions are translucent. Add mushrooms and potato; saute 1 to 3 minutes, or until mixture is heated throughout. Stir in rosemary, pepper, and salt.

In medium bowl, combine mixture with asparagus, turkey, and egg; set aside.

In skillet, over medium-high heat, add remaining olive oil. Pour turkey and vegetable mixture into pan. Reduce heat to medium-low and cook 10 to 15 minutes, or until mixture is set on bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes or until cheese is lightly browned.

This recipe yields 6 servings.

Source:
The National Turkey Federation at http://www.turkeyfed.org

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