recipes
Turkey Frittata with Tomato Salsa
Turkey, potato and cheese frittata, seasoned with mustard and topped with tomato salsa
- Servings
- cook method
- prep
- cook
- ready
- 6
- Saute
- 30 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- 6 eggs
- 1/3 cup milk
- 1 tablespoon 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 leftover cooked Butterball® Turkey
- 1/2 cup (about 1/2 cup) sliced green onions
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- 3 tablespoons butter
- 1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, drained
- Directions
- Serving Suggestions
-
Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.
Stir in turkey and onions. 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 1 to 2 minutes or until cheese is melted.
Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.
Cut frittata into wedges. Serve with the salsa.
