Fabulous Turkey Frittata
This Italian egg pie is easier than an omelet, especially when you use a shredded cheese blend. Eggs go well with almost any meat or vegetable, so use your imagination—and your leftovers—to make a creative anytime meal.
This Italian egg pie is easier than an omelet, especially when you use a shredded cheese blend. Eggs go well with almost any meat or vegetable, so use your imagination—and your leftovers—to make a creative anytime meal.
Ingredients
Butter-flavor cooking spray, Pam®
1 cup precooked potatoes with herbs and garlic, Reeser’s®
1 cup chopped leftover ham, pork, turkey, or shrimp
1 cup shredded Colby and Jack cheese blend, Sargento®
4 eggs
11⁄2 cups milk
1 teaspoon salt-free all-purpose seasoning, McCormick®
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Directions
Preheat oven to 400 degrees F. Spray 9-inch glass pie plate with butter-flavor cooking spray.
Add potatoes, leftover ham, and cheese to prepared pie plate. Set aside. In a medium bowl, whisk together eggs, milk, salt-free seasoning, salt, and pepper. Pour into pie plate. Bake in preheated oven for 35 to 45 minutes or until eggs are set in center. Let cool on a wire rack for 5 minutes before serving.
