My neighbor served these at a party this month and I learned she obtained the recipe from a chef in Steamboat Springs. So easy and they were a hit with our family. From my table to yours….
If you still have a little turkey lingering in your fridge, here is an easy refreshing way to make a last meal of the leftovers. The great thing is it will double as a great breakfast the next morning. “BAM” as Emeril would say!
Turkey, Red Pepper & Goat Cheese Frittata
Preparation Time: 20 minutes Cooking Time: 30 minutes
recipe by What’s Cooking/Mymagazine, modified by eatlivefit.net
6 large eggs
1 tsp. + 1 Tbsp olive oil, divided
Salt and fresh ground pepper to taste
1 red bell pepper, diced
1 1/2 cups cooked turkey, chopped
4 oz. crumbled goat cheese (I used 2 oz as a sprinkle)
Preheat broiler, in small bowl whisk together the eggs, 1 tsp olive oil and salt and pepper. In ovenproof skillet (i.e. a medium cast iron skillet) heat 1 Tbsp Olive Oil over medium heat on burner. Add the bell pepper and cook until tender, 5-8 min approx. Toss in cooked turkey and rewarm for 1 minute or so. Turn burner down to low-medium heat; add egg mixture to skillet and cook until eggs are set on the bottom (approx. 5 minutes). Using spatula, lift the cooked egg so that some of the liquid in the center runs to the edges of the pan. Work one section of the pan at a time. Cover completely and cook until frittata is not quite set, about 5 minutes.
Uncover the skillet, sprinkle on goat cheese. Transfer to oven; broil until the frittata is golden brown and puffed on top; 3-5 minutes (internal temp 160 degrees). Serve and enjoy.