© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c chopped onion
1 c red pepper
1 tsp minced garlic
2 tsp olive oil, divided
1/4 lb thinly sliced mushrooms
1 medium red skinned potato, cut into 1/2-inch cubes; cooked
1/2 tsp dried rosemary
1/2 tsp pepper
1/4 tsp salt
1 c cooked asparagus, cut into small pieces
2 c COOKED TURKEY, shredded
4 eggs, beaten
1/4 c Parmesan cheese, freshly grated
In 10-inch non-stick, oven-proof skillet, over medium-high heat, saute onion, red pepper, and garlic in 1 teaspoon olive oil 3 to 4 minutes or until onions are translucent. Add mushrooms and potato; saute 1 to 3 minutes, or until mixture is heated throughout. Stir in rosemary, pepper, and salt.
In medium bowl, combine mixture with asparagus, turkey, and egg; set aside.
In skillet, over medium-high heat, add remaining olive oil. Pour turkey and vegetable mixture into pan. Reduce heat to medium-low and cook 10 to 15 minutes, or until mixture is set on bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes or until cheese is lightly browned.
208 Total Calories
8 g Total Fat
34 % Daily Total Fat
180 g Cholesterol
234 mg Sodium
12 g Total Carbohydrates
21 g Protein