This frittata, with cooked turkey, potatoes, red bell pepper and mushrooms, is a quick and easy dish that's perfect for brunch or supper. A tasty recipe for using leftover turkey.

Turkey Mushroom Frittata

2 cups Honeysuckle White Whole Turkey, cooked, shredded
4 large eggs, lightly beaten
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/2 pound mushrooms, sliced
1 medium potato, cooked, peeled, cubed
1/2 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
1/4 cup freshly grated Parmesan cheese

1. Sauté onion, pepper and garlic for 3 minutes or until onions are translucent. Add potato and mushrooms and cook 3 minutes. Add rosemary, salt, pepper, turkey and beaten eggs and reduce heat to low. Cook for 10 to 15 minutes, until frittata is lightly brown and firm.
2. Top with Parmesan cheese and place under broiler for 3 minutes to brown.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.