Western Frittata
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground turkey
|
|
| 2 | teaspoons |
garlic
minced |
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
cumin
|
|
| ¾ | teaspoon |
sage leaves
dried |
*
|
| ¾ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 | package |
potatoes
frozen, mixed with vegetables |
*
|
| 8 | large |
eggs
slightly beaten |
|
| 1 | can |
mushrooms
sliced |
*
|
| 4 | ounces |
cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground turkey
|
|
| 1E+1 | ml |
garlic
minced |
|
| 1E+1 | ml |
vegetable oil
|
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
cumin
|
|
| 3.8 | ml |
sage leaves
dried |
*
|
| 3.8 | ml |
thyme
dried |
*
|
| 2.5 | ml |
black pepper
|
|
| 1 | package |
potatoes
frozen, mixed with vegetables |
*
|
| 8 | large |
eggs
slightly beaten |
|
| 1 | can |
mushrooms
sliced |
*
|
| 115.6 | ml/g |
cheese
shredded |
|
Directions
In 12 inch non-stick skillet over medium-high heat, brown turkey and garlic in oil, 10 to 12 minutes, stirring frequently; drain.
Add salt, cumin, sage, thyme, pepper and vegetables; mix well.
Reduce heat to low; pour eggs over vegetable mixture in skillet.
Cover; cook 15 to 20 minutes.
While cooking, as edges set, run spatula around edge of skilelt and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet.
Cook until eggs are set. Sprinkle with mushrooms and cheese.
Cover; cook 3 minutes or until cheese begins to melt.
Loosen edges of frittata; slide onto large serving plate.
Cut into wedges.
