Frittatas are a marvelous way to give leftovers a boost at breakfast, brunch or supper. Use leftover beef, pork, or chicken, or even canned tuna. Of course you can always do an all-veggie frittata. Avocado slices add wonderful color and flavor. You’ll see why Chileans regularly use them as a condiment.
- 1 tablespoon Olive Oil
- 1/2 cup Onion, chopped
- 1 cup Turkey, cooked, diced
- 1/2 cup diced cooked Green Beans, Broccoli, cooked and diced (or any leftover vegetable or chopped red or green pepper)
- 1/2 cup Stuffing (optional)
- 8 Eggs
- 1/2 cup Nonfat Milk
- 1/2 teaspoon Salt and Pepper
- 1 Avocado
- 1/2 cup Cheddar or Mozzarella Cheese, shredded, reduced fat
Per serving - calories 251, fat 17g, monounsaturated fat 7.4g, saturated fat 5g, protein 19g, carbohydrates 6g, cholesterol 308mg, sodium 372mg, fiber 1g.
Preheat oven to 400°. Heat olive oil In 10-inch skillet over medium high heat. Add onion and cook until tender, about 5 minutes. Stir in turkey, vegetable and stuffing. Cook and stir until heated through. In medium bowl beat eggs with milk, salt and pepper. Pour into skillet and stir to mix with turkey mixture. Continue to cook until mixture is set at edges.
Meanwhile, cut avocado in half, remove the pit and peel. Cut into slices or chunks. Arrange slices or scatter chunks over top of frittata. Sprinkle with cheese.
Bake until knife inserted just off-center comes out clean, about 5 minutes.
Cut in wedges to serve.