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TURKEY FRITTATA WITH TOMATO TOPPER
Active Time : 1 Hour 0 Minutes Total Time : 1 Hour 0 Minutes Serves : 6INGREDIENTS
- 6 eggs
- 1/3 2% cup reduced fat
- 1 tablespoon Gulden's® Spicy Brown Mustard
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon Pure Wesson® Vegetable Oil
- 2 cups refrigerated shredded hash brown potatoes
- 1 cup chopped cooked turkey
- 4 4 onions = about 1/2 cup green onions, sliced
- 1/2 1/2 cup = 2 oz cup shredded Cheddar cheese
- 3 tablespoons butter
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Green Peppers, Celery & Onions, drained
DIRECTIONS
Make Frittata: Beat eggs, milk, mustard, salt and pepper in medium bowl with wire whisk until well blended. Set aside.
Heat oil in large nonstick skillet over medium heat. Add potatoes; cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes. Add turkey and onions; mix well. 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 until cheese is melted.
Make Topper: Melt butter in medium saucepan over medium heat. Continue cooking until lightly browned, stirring frequently. Add drained tomatoes; stir. Reduce heat to low; simmer 5 minutes. Crush tomatoes with potato masher or slotted turner. Cut frittata into wedges; serve with the Topper.