Turkey Frittata with Tomato Salsa



3 tbsp unsalted butter

14 oz diced tomatoes with pepper, celery & onions, drained

6 Large eggs

1/3 c milk

1 tbsp brown mustard

1/4 tsp salt

1/4 tsp ground black pepper

1 tbsp vegetable oil

2 c refrigerated hash brown potatoes, shredded

1 c COOKED TURKEY, chopped

1/2 c scallions, sliced

2 oz Cheddar cheese, shredded




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.


Nutrition Facts

430 Total Calories

280 Calories from Fat

31 g Total Fat

48 % Daily Total Fat

14 g Saturated Fat

70 % Daily Saturated Fat

390 g Cholesterol

130 % Daily Cholesterol

735 mg Sodium

32 % Daily Sodium

21 g Total Carbohydrates

7 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

5 g Sugars

27 g Protein

25 % Daily Protein

25 % Daily Vitamin C

20 % Daily Calcium

20 % Daily Iron