Turkey Frittata

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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

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.