Turkey and Brussels Sprouts Frittata
This recipe can be made any time of year with rotisserie chicken and any of your favorite vegetables. It tastes great warm or cold. Frittata is not just for breakfast. This savory, high-protein meal makes a great lunch to take to work, and and it's an easy dinner option too!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings
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6 large eggs lightly beaten
¼ tsp sea salt (or Himalayan salt)
1 tsp olive oil
2 medium shallots finely chopped
3 cups finely chopped Brussels sprouts
2½ cups chopped roasted turkey breast (approximately 12 oz.)
2 Tbsp chopped fresh flat leaf (Italian) parsley
Preheat oven to broil.
Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.
Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat.
Add shallots and Brussels sprouts; cook, stirring frequently, for 4 to 5 minutes, or until shallots are translucent.
Pour egg mixture and turkey into skillet; cook, stirring frequently with rubber spatula, for 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
Cut into 6 servings.
Sprinkle with parsley; serve immediately.
Frittata can be made the evening before and stored in the refrigerator for up to 4 days in an airtight container.
Heat one serving at a time on the stove-top or in a microwave.
You can substitute chopped, cooked Brussels sprouts for fresh ones.
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