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Source: America's Favorite Food Associations

Turkey Veggie Frittata
A Mexican dish that will please everyone.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
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1 cup onion, chopped
1 cup red pepper
1 teaspoon garlic, minced
2 teaspoons olive oil, divided
1/4 pound mushrooms, thinly sliced
1 medium red potato, skinned, cut into 1/2 inch cubes; cooked
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup asparagus, cooked and cut into small pieces
2 cups turkey, cooked and shredded
4 eggs, beaten
1/4 cup Parmesan cheese




In 10-inch non-stick, oven-proof skillet, over medium-high heat, saute onion, red pepper, and garlic in 1 teaspoon oliver oil 3 to 4 minutes or until onions are translucent. Add mushrooms and potato; saute 1 to 3 minutes, or until mixture is heated throughout. Stir in rosemary, pepper, and salt.

In medium bowl, combine mixture with asparagus, turkey, and egg; set aside.

In skillet, over medium-high heat, add remaining olive oil. Pour turkey and vegetable mixture into pan. Reduce heat to medium-low and cook 10 to 15 minutes, or until mixture is set on bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes or until cheese is lightly browned.





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