What happens when you run out of groceries? Well, there are always some eggs around, at least in our house. And especially in April! Leftovers are also common, since I like to roast a whole chicken or turkey and later use the leftover meat in sandwiches, salads, quesadillas, and, this time, a frittata. Frittata is super simple – mix or cook the “blend-in” ingredients, pour in the baking pan along with the egg/milk mixture, and bake. It tastes like an omelette, yet is easy to bake in the oven. This turkey frittata is simply delicious with a simple garden salad. Ham and pork also work beautifully with rosemary, so you can substitute either one for turkey.
Serves 6 or 4 hungry people
Ingredients:
- 1 cup cooked turkey meat
- 1/2 tbsp olive oil
- 1/2 large white onion
- 5-8 white or baby bella mushrooms
- 1 tsp rosemary
- 1 tsp paprika
- 1 tsp coarse salt
- 6 eggs
- 1/4 milk (2% is neither too light nor too heavy)
- 1 tbsp parmesan cheese
Directions
1. Heat up a pan on the stove, add olive oil.
2. Add chopped onion and cook uncovered until golden brown.
3. Add chopped mushrooms, stir and cook until mushrooms are browning.
4. Add rosemary, salt and pepper (optional), stir and cook another minute.
5. Preheat the oven to 350 F.
6. Blend the eggs, milk and grated parmesan cheese well.
7. Spray cooking spray over a (preferably) round baking pan. Place the turkey/mushroom mix on the bottom. Pour the egg mixture over.
8. Place the pan in the oven at 350F and bake for 15-17 minutes. Don’t overcook or the eggs will be rubbery. I suggest you test the frittata with a knife 15 minutes in, and if it comes out clean, take it out, otherwise, bake a few extra minutes.
