Title: Western Frittata
Categories: Side dish
Yield: 8 Servings
| 1 | lb | Ground turkey |
| 2 | ts | Minced garlic |
| 2 | ts | Oil |
| 1 1/4 | ts | Salt |
| 1 | ts | Cumin |
| 3/4 | ts | Dried sage leaves |
| 3/4 | ts | Dried thyme leaves |
| 1/2 | ts | Pepper |
| 1 | pk | American Mixtures Western- style frozen potatoes, green bean |
| 8 | | Eggs, slightly beaten |
| 1 | cn | Sliced mushrooms, well drained (4 1/2 oz) |
| 4 | oz | Shredded, reduced-fat Cheddar or mozzarella cheese |
In 12" nonstick skillet over medium-high heat, brown turkey and garlic in
oil, 10-12 minutes, stirring frequently; drain. Add salt, cumin, sage,
thyme, pepper and vegetables; mix well. Reduce heat to low; pour eggs over
vegetable mixture in skillet. Cover; cook 15-20 minutes. While cooking, as
edges set, run spatula around edge of skilelt and lift vegetable mixture to
allow uncooked eggs to flow to bottom of skillet. Cook until eggs are set.
Sprinkle with mushrooms and cheese. Cover; cook 3 minutes or until cheese
begins to melt. Loosen edges of frittata; slide onto large serving plate.
Cut into wedges.