Hearty Potato Frittata Recipe

5 1 2
Hearty Potato Frittata Recipe
Hearty Potato Frittata Recipe photo by Taste of Home
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Hearty Potato Frittata Recipe

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5 1 2
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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!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 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 eggs
  • 3 tablespoons fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

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 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.
Originally published as Hearty Potato Frittata in Light & Tasty August/September 2007, p53

Nutritional Facts

1 piece: 263 calories, 11g fat (4g saturated fat), 193mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  • 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 eggs
  • 3 tablespoons fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. 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.
  2. 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 until almost set.
  3. 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.
Originally published as Hearty Potato Frittata in Light & Tasty August/September 2007, p53

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glenamijacobsophia User ID: 1056926 208319
Reviewed Jun. 10, 2008

"This is a really great recipe! To cut back even more on fat and calories, i omitted the butter and used non-stick spray to brown the potatoes (just make sure they are thin) and substituted 3 TB water for the milk! My family loved it!"

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