Mushroom, red bell pepper and mushroom frittata, quick and easy, perfect for brunch!
2 cups Honeysuckle White Whole Turkey, cooked, shredded
4 large eggs, lightly beaten
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/2 pound mushrooms, sliced
1 medium potato, cooked, peeled, cubed
1/2 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
1/4 cup freshly grated Parmesan cheese
Saut onion, pepper and garlic for 3 minutes or until onions are translucent. Add potato and mushrooms and cook 3 minutes. Add rosemary, salt, pepper, turkey and beaten eggs and reduce heat to low. Cook for 10 to 15 minutes, until frittata is lightly brown and firm.
Top with Parmesan cheese and place under broiler for 3 minutes to brown.
Makes 6 servings.
Nutritional facts per serving:
Calories: 441
Calories from fat: 302
Total fat: 34 gm
Saturated fat: 9 gm
Cholesterol: 219 mg
Sodium: 355 mg
Carbohydrate: 13 gm
Protein: 21 gm