This Western Frittata is a robust and satisfying breakfast or brunch option that balances lean protein with earthy herbs and vegetables. The base of seasoned ground turkey provides a savory depth, complemented by the aromatic warmth of cumin, sage, and thyme. As the eggs cook gently in the skillet, they form a fluffy, custard-like texture that holds together the medley of thawed potatoes, green beans, onions, and peppers. Topped with sliced mushrooms and a blend of cheddar and mozzarella, this dish offers a comforting, home-style meal. It is perfect for weekend gatherings or as a make-ahead option for busy mornings. The flavors are well-rounded and savory, making it a versatile choice that pairs beautifully with fresh fruit or a side salad.
Western Frittata
Description
This Western Frittata is a robust and satisfying breakfast or brunch option that balances lean protein with earthy herbs and vegetables. The base of seasoned ground turkey provides a savory depth, complemented by the aromatic warmth of cumin, sage, and thyme. As the eggs cook gently in the skillet, they form a fluffy, custard-like texture that holds together the medley of thawed potatoes, green beans, onions, and peppers. Topped with sliced mushrooms and a blend of cheddar and mozzarella, this dish offers a comforting, home-style meal. It is perfect for weekend gatherings or as a make-ahead option for busy mornings. The flavors are well-rounded and savory, making it a versatile choice that pairs beautifully with fresh fruit or a side salad.Ingredients
Directions
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Heat oil in a 12-inch nonstick skillet over medium-high heat.
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Add ground turkey and minced garlic to the skillet.
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Cook turkey, stirring frequently, until browned and cooked through, about 10-12 minutes.
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Drain excess fat from the skillet if necessary.
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Stir in salt, cumin, sage, thyme, pepper, and the thawed vegetable mixture (potatoes, green beans, onions, and red peppers).
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Mix ingredients well to combine flavors.
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Reduce heat to low.
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Pour beaten eggs evenly over the vegetable and turkey mixture in the skillet.
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Cover the skillet and cook for 15-20 minutes.
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As the edges of the frittata set, run a spatula around the edge of the skillet and gently lift the vegetable mixture to allow uncooked egg to flow to the bottom.
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Continue cooking until the eggs are fully set.
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Sprinkle sliced mushrooms and shredded cheese (cheddar or mozzarella) evenly over the top.
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Cover and cook for an additional 3 minutes, or until the cheese begins to melt.
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Loosen the edges of the frittata with a spatula.
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Slide the frittata onto a large serving plate.
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Cut into wedges and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 205.1kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.6g8%
- Cholesterol 87.4mg30%
- Sodium 6160.7mg257%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.9g4%
- Sugars 0.1g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The "American Mixtures Western-" package typically contains a blend of frozen potatoes, green beans, onions, and red peppers. Ensure these are fully thawed before adding to the skillet to ensure even cooking.
If the frittata does not fit under your stove's broiler, you can finish it under a broiler for the last few minutes to melt the cheese, but watch closely to prevent burning.
This frittata can be stored in the refrigerator in an airtight container for up to 3 days. Reheat slices in a microwave or toaster oven.
For added texture, you can saut&# 195;© the mushrooms separately before adding them on top, though the recipe works well adding them raw on top as they will steam in the covered skillet.
