- Ingredients
- 1 Tbsp (15 mL) Olive Oil
- 1/2 yellow Onion, chopped
- 1/4 Red Bell Pepper, chopped
- 1/4 Green Bell Pepper, chopped
- 1 cup (250 mL) cooked Sweet Potatoes, chopped
- 1/2 cup (125 mL) halved Cherry Tomatoes
- 1 cup (250 mL) leftover cooked chopped Turkey
- 6 Eggs, lightly beaten
- 1/4 cup (60 mL) low fat Milk
- Salt and Pepper
- 2 Tbsp (25 mL) chopped Parsley
- 1/2 cup (125 mL) grated sharp Cheddar cheese
- Directions
- Heat oil in a large non-stick, oven-proof frying pan.
Add onion, peppers and cook for 3 minutes.
Stir in potatoes and cook until golden, then add cherry tomatoes.
Add turkey meat and toss together, over medium heat for 3-5 minutes.
In a mixing bowl, beat together eggs and milk with salt and pepper.
Pour egg mixture into skillet with vegetables and cook for another 4 minutes. Sprinkle with chopped herbs and top with grated cheese.
Brown under the broiler for 5-7 minutes until frittata puffs.
