Turkey Mushroom Frittata
A frittata, an Italian open-face omelet, is a quick and easy dish that's perfect for brunch or supper.
2 cups cooked and shredded Honeysuckle White Turkey
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 ground black pepper
1/4 cup chopped parsley
1/4 cup freshly grated Parmesan cheese
- 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.
- 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.