Turkey Frittata
- 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.