Turkey frittata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; sliced |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Oil; |
| 1 | cup | Mushrooms; sliced |
| 1 | cup | Frozen spinach; dry chopped |
| 2 | tablespoons | Lemon juice; |
| ⅛ | teaspoon | Ground black pepper |
| 1 | cup | Turkey; chopped |
| 6 | Eggs; beaten | |
Directions
Defrost and squeeze spinach dry. Saute the onion, garlic and mushrooms in the oil for 5 minutes. Add the spinach, lemon juice and pepper. Cook over low heat for 3 min.
Add the turkey and eggs to the spinach mixture. Pour into a greased 9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or until eggs are set. Cut into wedges to serve.
⅙ recipe - 158 calories, 2 lean meat, 1 vegetable, ½ fat exchange 4 grams carbohydrate, 15 grams protein, 9 grams fat, 106 mg sodium, 318 mg potassium 292 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.