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Hearty Potato Frittata

 Hearty Potato Frittata
Great flavor and subtle spice surround each bite of Mary Relyea’s home-style frittata. The Canastota, New York cook blends ground turkey and fresh vegetables with eggs for an eye-opening dish you won’t want to miss!
6 ServingsPrep: 20 min. Cook: 20 min.


  • 3/4 pound lean ground turkey
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup sliced fresh mushrooms
  • 2 green onions, chopped
  • 4 small red potatoes, thinly sliced
  • 4 teaspoons butter
  • 8 egg whites
  • 4 Eggland's Best Eggs
  • 3 tablespoons fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • In a 12-in. ovenproof skillet coated with cooking spray, cook the
  • turkey, green pepper, sage, pepper flakes and nutmeg over medium
  • heat for 3 minutes. Add mushrooms and onions; cook 4-5 minutes
  • longer or until meat is no longer pink and vegetables are tender.
  • Drain and set aside.
  • In the same skillet, cook potatoes in butter until lightly browned
  • and almost tender. Return turkey mixture to the pan. In a large
  • bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour over
  • turkey mixture. Cover and cook over low heat for 8-12 minutes or

2 of 2

Hearty Potato Frittata (continued)

Directions (continued)

  • until almost set.
  • Uncover skillet. Broil 3-4 in. from the heat for 3-5 minutes or until
  • eggs are completely set. Let stand for 5 minutes before cutting.
  • Yield: 6 servings.
Nutritional Facts: 1 serving equals 263 calories, 11 g fat (4 g saturated fat), 193 mg cholesterol, 596 mg sodium, 20 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.