Turkey and Bell Pepper Frittata
This is a classic egg frittata filled with bell peppers (any color will do), turkey, and onion. This works well anytime but was introduced to me by my Father-in-Law as a great breakfast on Thanksgiving morning. Nice holdover until that wonderful Thanksgiving dinner! **This recipe is measure for an 8-inch pan but can be adjusted to an 11-inch by doubling ingredients.
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INGREDIENTS
Nutrition- 4tablespoons olive oil
- 1⁄2
- 1⁄2
- 1⁄4
- 1
- 1⁄2teaspoon black pepper
- 1
- 5
- 1⁄4cup milk
- 1
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DIRECTIONS
- Heat half the olive oil to medium.
- Stir in peppers and onions and seasoning (salt, pepper, garlic).
- Sauté for about 12 minutes or until soft. (It is important to do this over medium heat. We are not looking for the onions to caramelize.)
- While the vegetables are sautéing, in a separate bowl mix together eggs and milk, set aside. ( Now would also be a good time to turn on the broiler.).
- Add the turkey to the vegetable mixture and heat through.
- Turn heat up to medium-high and add remaining olive oil.
- Now we will add the egg mixture and ½ of the cheese.
- Cook on medium-high heat for about 2-3 minutes to set the bottom.
- Place under broiler for about 4 minutes, or until top begins to brown.
- Remove from broiler and top with remaining cheese.
- Allow 2 minutes for the added cheese to melt.
- Slice into 1/8 slices and enjoy warm.
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