Day-After Thanksgiving Frittata
< 30 minutes
Nonstick cooking spray
1 can (about 14 ounces) diced tomatoes, drained
1-½ cups leftover cooked BUTTERBALL® Turkey, chopped
½ cup chopped zucchini or green beans
8 large eggs, slightly beaten
¼ cup shredded fresh Parmesan cheese
- 1.Preheat oven to 375°F. Spray medium ovenproof skillet with cooking spray. Cook drained tomatoes, turkey and zucchini in skillet over medium-high heat 3 minutes or until heated through, stirring occasionally. Pour mixture into 12-inch round baking pan.
- 2.Pour eggs evenly over turkey mixture. Reduce heat to medium. As edge begins to set, lift up using spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
- 3.Bake 20 minutes or until top is set and cheese is melted. Cut into six wedges to serve.