Turkey-Vegetable Frittata

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This delicious frittata will make everyone's mouth water.

What you'll need

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tsp. minced garlic
  • 2 tsp. olive oil
  • 1/4 lb. mushrooms, thinly sliced
  • 1 red-skinned potato, cooked and cubed
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 cup cooked asparagus, in small pieces
  • 2 cups cooked turkey, shredded
  • 4 eggs, beaten
  • 1/4 cup Parmesan cheese

How to make it

  1. In a 10-inch nonstick, ovenproof skillet, sauté onion, red pepper and garlic in 1 teaspoon olive oil for 3 to 4 minutes, or until onions are translucent. Add mushrooms and potato; sauté 1 to 3 minutes, or until mixture is heated through. Season with rosemary, pepper and salt. Empty mixture into a medium bowl and add the asparagus, turkey and egg.

  2. Add the remaining olive oil to the skillet. Set over medium-low heat and pour the egg mixture into pan. Cook 10 to 15 minutes, or until the eggs are set on the bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes, or until cheese is lightly browned. Makes 4 servings.

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