Potato, Leek and Turkey Frittata
Potato, Leek and Turkey Frittatan is a gluten free morn meal. This recipe serves 18. One portion of this dish contains roughly 5g of protein, 4g of fat, and a total of 74 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan, salt and pepper, yukon gold potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 48 minutes.
Instructions
Place potatoes in a small saucepan, cover with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until just tender, about 10 minutes.
Beat eggs and milk together; season with salt and pepper. Warm oil in a large, ovenproof nonstick skillet over medium heat. Cook leeks, stirring, until softened, about 5 minutes.
Add turkey and saut until cooked through, about 3 minutes. Reduce heat to low, mix in potatoes and season with salt and pepper.
Pour egg mixture into skillet, tilting pan so it runs around the edges. Cook undisturbed until bottom is firm, about 10 minutes, periodically lifting sides to let egg flow under.
Place in oven and bake until center is firm, 8 to 10 minutes.
Sprinkle cheese over top.