Leftover Turkey Frittata
Leftover Turkey Frittatan is a gluten free, dairy free, and primal main course. One serving contains 224 calories, 14g of protein, and 16g of fat. This recipe serves 4. Head to the store and pick up olive oil, shallot, kosher salt and pepper, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.
Instructions
Adjust broiler pan to 6 inches under element and preheat broiler to high. Season eggs with salt and pepper and beat until foamy in a medium bowl.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
Add shallots, jalapeno and a pinch of salt and cook until softened, about 2 minutes.
Add the brussels and green beans and cook until they start to brown and crisp, 2 to 3 minutes.
Add the roast turkey to the green beans and stir together to warm it through, about 1 minute.
Spread the ingredients evenly in the bottom of the pan and cover with the beaten eggs. Lower the heat to medium, shake the pan to make sure it’s evenly covered, then cover and allow to cook until the eggs are almost set, 8 to 10 minutes.
Place under the broiler and cook until the top sets, 1 to 2 minutes. Top with the parsley and serve.