Gouda Turkey Frittata Recipe

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Gouda Turkey Frittata Recipe

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You'll want to enjoy this cheesy, filling egg skillet not only for breakfast, but also for dinner. The hearty frittata is a great way to use up turkey leftovers.—Nella Parker, Hersey, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 1 cup diced zucchini
  • 2 shallots, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons water
  • 1 cup finely chopped cooked turkey
  • 1-1/2 teaspoons minced fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Gouda cheese

Directions

In a 10-in. ovenproof skillet, saute zucchini and shallots in oil and butter until tender.
In a small bowl, whisk eggs and water; stir in turkey and seasonings. Pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set.
Uncover skillet; sprinkle with cheese. Broil 6 in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges. Yield: 6 servings.
Originally published as Gouda Turkey Frittata in Country Woman Christmas Annual 2010, p29

Nutritional Facts

1 piece: 171 calories, 11g fat (5g saturated fat), 175mg cholesterol, 256mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 14g protein.

  • 1 cup diced zucchini
  • 2 shallots, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons water
  • 1 cup finely chopped cooked turkey
  • 1-1/2 teaspoons minced fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Gouda cheese
  1. In a 10-in. ovenproof skillet, saute zucchini and shallots in oil and butter until tender.
  2. In a small bowl, whisk eggs and water; stir in turkey and seasonings. Pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set.
  3. Uncover skillet; sprinkle with cheese. Broil 6 in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges. Yield: 6 servings.
Originally published as Gouda Turkey Frittata in Country Woman Christmas Annual 2010, p29

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