Sweet peppers, onions and a touch of spice are combined with tender pieces of Ontario turkey breast and a gooey mixture of mozzarella and goat cheese. This Turkey Frittata makes an excellent protein-rich breakfast or serve for dinner with a salad of leafy greens.
1 tbsp (15 mL) olive oil
2 tsp (10 mL) Italian seasoning
1 cup (250 mL) fresh mushrooms, sliced
1 cup (250 mL) red onions, sliced
1/4 cup (60 mL) parsley, chopped
12 eggs, beaten
1/4 cup (60 mL) water
salt and pepper to taste
1/2 cup (125 mL) mozzarella cheese, shredded
1 cup (250 mL) goat cheese, crumbled
1 cup (250 mL) roasted red peppers*, sliced
2 cups (500 mL) cooked Ontario turkey, diced
Pre-heat oven to 375°F (190°C).
Lightly oil a 13” X 9” baking dish.
In a large skillet on medium, heat oil and sauté Italian seasoning for 1 minute to release the flavour. Add mushrooms and onions and sauté until golden. Remove from heat and stir in parsley. Set aside.
In a large bowl, beat eggs, water, salt and pepper until foamy. Stir in mushroom and onion mixture, cheeses, red peppers, and turkey.
Pour mixture into prepared pan and bake in the centre of the oven for 30-40 minutes or until a knife inserted in the centre comes out clean.
*Use prepared roasted peppers from a jar for added convenience.
Prep time 45 minutes
Serves 6 – 8