Turkey Frittata with Tomato Topper
Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Advanced
6 eggs
1/3 cup reduced fat (2%) milk
1 tablespoon Gulden's® Spicy Brown Mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups refrigerated shredded hash brown potatoes
1 cup chopped cooked turkey
4 green onions, sliced (4 onions = about 1/2 cup)
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
3 tablespoons butter
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Green Peppers, Celery & Onions, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 135 mg | 13% |
Carbohydrate | 15 g | 5% |
Cholesterol | 237 mg | 79% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 10% |
Calories | 292 kcal | 15% |
Sodium | 629 mg | 26% |
Protein | 17 g | 35% |
Saturated Fat | 8 g | 39% |
Sugars | 3 g | 0 |
Vitamin C | 9 mg | 14% |
Make Frittata: Beat eggs, milk, mustard, salt and pepper in medium bowl with wire whisk until well blended. Set aside.
Heat oil in large nonstick skillet over medium heat. Add potatoes; cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes. Add turkey and onions; mix well. Reduce heat to low; cover. Cook 3 minutes; stir. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Sprinkle with cheese; cover. Cook until cheese is melted.
Make Topper: Melt butter in medium saucepan over medium heat. Continue cooking until lightly browned, stirring frequently. Add drained tomatoes; stir. Reduce heat to low; simmer 5 minutes. Crush tomatoes with potato masher or slotted turner. Cut frittata into wedges; serve with the Topper.
For optimal flavor, use butter for the Topper. Do not substitute margarine.
Turkey Frittata with Tomato Topper