Western frittata

8 servings

Ingredients

QuantityIngredient
1poundsGround turkey
2teaspoonsMinced garlic
2teaspoonsOil
teaspoonSalt
1teaspoonCumin
¾teaspoonDried sage leaves
¾teaspoonDried thyme leaves
½teaspoonPepper
1packAmerican Mixtures Western- style frozen potatoes, green beans, onions and red peppers, thawed (16 oz)
8Eggs, slightly beaten
1canSliced mushrooms, well drained (4 1/2 oz)
4ouncesShredded, reduced-fat Cheddar or mozzarella cheese

Directions

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.