Time: 20 min.
Complexity: easily
Servings: 4

This hearty breakfast omelet features creamy beaten eggs, boiled potatoes, and bell peppers. Served under a layer of cheese, the frittata becomes fluffy after a few minutes in the oven.

Ingredients:

• 1/2 cup chopped leftover cooked turkey meat
• 1 cup chopped boiled potatoes
• 6 lightly beaten eggs
• 1/4 cup cream
• 1 tbsp. l. olive oil
• 1/2 chopped onion
• 1/2 red or green bell pepper, chopped
• Salt and freshly ground pepper
• 2 tablespoons chopped parsley, basil, or cilantro
• 1/2 tbsp. grated cheddar cheese, Monterey Jack or mozzarella

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, potato, Monterey Jack cheese, mozzarella cheese, onions, sweet pepper, basil, cilantro, parsley, eggs, cream

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Preparation:

Step 1
• Preheat the broiler (roaster) in the oven.
  
  Heat oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and sauté for 3 minutes. Add the potatoes and sauté until golden brown. Add the remaining meat and stir.
  
  In a bowl, whisk the eggs with the cream, season with salt and pepper. Pour the egg mixture into the frying pan and add the basil, cilantro, and parsley. Sprinkle with grated cheese and broil for about 2-3 minutes, until the frittata is fluffy.

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