October 3, 2011

Turkey Frittata

Quick And Easy Chicken Dishes

25 mins.

1 minutes

“Need a great new recipe for leftover turkey? Dress it up tonight in this easy dish that’s topped with smoky provolone cheese.”

1
Preheat broiler. Heat the oil and butter in a medium nonstick skillet over medium-high heat until the butter is melted, about 30 seconds. Add the potato. Cook, stirring occasionally, for 5 minutes longer. Stir in the mushrooms, green onions and garlic. Cook, stirring occasionally, until the mushrooms are golden brown, about 3 minutes more. Stir in the turkey.
2
Combine the eggs, cream, salt and pepper in a medium bowl. Mix well. Pour the egg mixture into the skillet. Cook, stirring frequently, until the mixture is set on the bottom and just begins to set on the top, about 5 minutes. Reduce heat to low. Cover and cook until the eggs are almost cooked through, 1–2 minutes longer.
3
Remove from heat. Top with the provolone. Place under the broiler and broil until the cheese is melted and just begins to brown, 1–2 minutes. Serve immediately.

Serve this frittata with a hearty salad of spinach leaves, red onion rings, crumbled bacon and garlic croutons.

• Both olive oil and butter are used in the skillet because a little oil keeps the butter from browning too fast. And the butter…just tastes good!

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