| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
American |
Side dish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Oil |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Cumin |
| 3/4 |
ts |
Dried sage leaves |
| 3/4 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Pepper |
| 1 |
pk |
American Mixtures Western- style frozen potatoes, green beans, onions and red peppers, thawed (16 oz) |
| 8 |
|
Eggs, slightly beaten |
| 1 |
cn |
Sliced mushrooms, well drained (4 1/2 oz) |
| 4 |
oz |
Shredded, reduced-fat Cheddar or mozzarella cheese |
INSTRUCTIONS
In 12" nonstick skillet over medium-high heat, brown turkey and
garlic in oil, 10-12 minutes, stirring frequently; drain. Add salt,
cumin, sage, thyme, pepper and vegetables; mix well. Reduce heat to
low; pour eggs over vegetable mixture in skillet. Cover; cook 15-20
minutes. While cooking, as edges set, run spatula around edge of
skilelt and lift vegetable mixture to allow uncooked eggs to flow to
bottom of skillet. Cook until eggs are set. Sprinkle with mushrooms
and cheese. Cover; cook 3 minutes or until cheese begins to melt.
Loosen edges of frittata; slide onto large serving plate. Cut into
wedges.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”