Turkey Veggie Frittata



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.

Nutrition Facts

208 Total Calories

8 g Total Fat

34 % Daily Total Fat

180 g Cholesterol

234 mg Sodium

12 g Total Carbohydrates

21 g Protein