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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!
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition 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.

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