For another way to use your leftover turkey and fixings, give this gluten free frittata recipe a try. Fritta is Italian meaning “to fry”. It is made with beaten egg and is fried. It often includes vegetables, or even meat. As a child my grandmother used to make the best artichoke frittatas. The more cheese the better! I created it with a bit of twist, as this one is not deep-dish, but no more higher than a pizza. I hope you enjoy this Italian favorite.
This recipe is available to everyone.
Turkey Frittata or Vegetable Frittata
A flavorful vegetable and/or turkey frittata, naturally gluten free.
- 4 large eggs
- 1/4 cup milk, sour cream, Greek yogurt or dairy-free yogurt
- 2 teaspoons gluten free dijon mustard
- Sea salt, to taste
- Several dashes of black pepper, to taste
- 2 teaspoons cooking oil
- 1 1/2 cups leftover or thawed frozen vegetables, including chopped sweet potatoes
- 2/3 cup leftover cooked turkey (or additional vegetables), chopped or minced
- 1/3 cup cheese or Daiya vegan cheese, shredded (optional)
- 1 1/2 Tablespoons butter ( or margarine or Earth Balance spread)
- 1/2 fresh tomato,wedged
- 1/4 cup sliced red onions, divided
- Beat eggs, milk, mustard, salt and pepper until well combined; and if using, add cheese and whisk more; set aside.
- Add oil to a large skillet on medium heat; add turkey, vegetables and onion (reserving a little for garnish); cook until either warm, or if using, until onion is tender.
- Add egg mixture; reduce heat to low; and cook for until you no longer see any raw egg. With a spatula, lift the frattata and allow any uncooked egg mixture to flow to the bottom of the pan.
- Cut frittata into wedges or cut in half.
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