• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
  • 1 yellow pepper, medium dice
  • 6 scallions, chopped
  • 2 medium tomatoes, seeded and diced
  • 3 cups leftover turkey, shredded
  • Salt and freshly ground black pepper
  • 12 eggs
  • 1/4 cup heavy cream
  • 1 1/2 cups cheddar cheese shredded
  • 2 medium tomatoes, seeded and diced


Serves: 4 servings


Pre-heat the broiler to high but keep the rack on the lowest rung.

Place a medium-sized skillet with an oven-safe handle over medium-high heat and add EVOO.

Once oil is hot, add the yellow pepper and scallions, and cook for about 2-3 minutes. Add the tomatoes, turkey, salt and freshly ground black pepper.

Whisk together the eggs and heavy cream in a large measuring cup or bowl and pour over the veggies and turkey.

Using an offset spatula, stir the egg until the mixture starts to set -- the eggs should look lumpy and runny at the same time. Pop the skillet into the broiler and cook until firm, about 4-5 minutes.