Monday, December 2, 2013

Turkey & Roasted Veggie Frittata

'Tis the season to eat turkey and more turkey.  You've probably already seen my blog post "12 Recipe Ideas for Thanksgiving Leftovers," but I have one more recipe to add to the mix.

I've had a couple turkey sandwiches by now, and we had some eggs we needed to use up, so tonight, we made a Turkey & Roasted Veggie Frittata with a side of Baked Sweet Potato Fries and the Everyday Salad.  Lots of veggies.  Lots of festive Fall flavors.  Very cheesy.  Definitely delicious.  Only 200 calories per piece.  Enjoy!

Ready to Broil
Turkey & Roasted Veggie Frittata
Serves: 4 (8 pieces, 2 pieces each)

2 bell peppers, chopped
1/2 large white onion, chopped
1/4 c chives, chopped
8 eggs
1/2 c water
6 oz shredded cheddar cheese
7 oz turkey, chopped
1 tsp chipotle Tabasco (if desired)
TexJoy or salt & pepper, to taste

Put the peppers, onions and chives in a cast iron skillet and cook over medium heat until caramelized.
Ready to Eat

Mix eggs, water and Tabasco.  Add turkey and cheese.  Pour over veggies.  Sprinkle generously with TexJoy or salt & pepper.

Cover the skillet and let the frittata cook until almost set.

Put the skillet under the broiler, uncovered, for 3-5 minutes or until completely set.

To serve, you can invert onto a serving plate or cut and serve directly from the pan.

Happy eating!

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