Turkey Frittata with Tomato Salsa

Melt butter in medium saucepan over medium heat and continue heating until butter has browned lightly. Add drained tomatoes; simmer 5 minutes.

Crush tomatoes with potato masher to make chunky sauce. Hold for service.

NOTE: For best flavor, use butter and do not substitute margarine.

Beat eggs in medium bowl. Blend in milk, mustard, salt and pepper. Set aside.

Heat oil in large nonstick skillet over medium heat. Add potatoes and cook 8 to 10 minutes or until lightly browned, turning once.

Stir in turkey and scallions. Reduce heat to low, cover and heat 3 minutes. Stir again.

Pour egg mixture over potato mixture; cover and cook 10 minutes or until eggs are set. Lift edges so uncooked egg flows to bottom of skillet.

Sprinkle with cheese; cover and cook until cheese melts.

Cut into wedges and serve with Tomato Salsa.

NOTE: For enhanced flavor, use smoked turkey.