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| Turkey Veggie Frittata |
| |
| 1 cup |
|
chopped onion |
|
| 1 cup |
|
red pepper |
|
| 1 tsp |
|
minced garlic |
|
| 2 tsp |
|
olive oil divided |
|
| 1/4 lb |
|
thinly sliced mushrooms |
|
| 1 |
|
medium red skinned potato cut into 1/2-inch cubes; cooked |
|
| 1/2 tsp |
|
dried rosemary |
|
| 1/2 tsp |
|
pepper |
|
| 1/4 tsp |
|
salt |
|
| 1 cup |
|
cooked asparagus cut into small pieces |
|
| 2 cups |
|
cooked turkey, shredded |
|
| 4 |
|
eggs beaten |
|
| 1/4 cup |
|
Parmesan cheese freshly grated |
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|
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| |
| 1 |
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. |
| 2 |
In medium bowl, combine mixture with asparagus, turkey, and egg; set aside. |
| 3 |
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. |
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| |
| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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|
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| Calories |
|
208.00 |
|
| |
|
% Daily Value |
| Total Fat 8.00g |
|
12% |
|
| Sodium 234.00mg |
|
9% |
|
| Carbohydrates 12.00mg |
|
4% |
|
| Protein 21.00g |
|
42% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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