Turkey, Red Pepper and Goat Cheese Frittata

Recipe from the Ontario Turkey website.
Serves 6 – 8

You'll Need
  • 1 tbsp olive oil
  • 2 tsp Italian seasoning
  • 1 cup fresh mushrooms, sliced
  • 1 cup red onions, sliced
  • ¼ cup parsley, chopped
  • 12 eggs
  • ¼ cup water  
  • Salt and pepper to taste  
  • ½ cup mozzarella cheese, shredded
  • 1 cup goat cheese, crumbled
  • 1 cup roasted red peppers, sliced
  • 2 cups leftover cooked turkey, diced
Preparation
  • Preheat oven to 375 F. Grease a 9” x 13” pan.
  • In a large skillet on medium, heat oil and saute Italian seasoning for one minute to release the flavour.
  • Add mushrooms and onions and saute 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.
  • Be sure to use heavy oven mitt when removing the pan from the oven.

Good to know: Use jarred roasted peppers for added convenience. Variations to this recipe can include adding spinach and provolone or broccoli and cheddar. Frittata wedges freeze well, but cool completely before wrapping and freezing.

Use leftover turkey from the Family Meal to make this frittata.