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Turkey Frittata with Tomato Salsa




Source of Recipe


butterball.com






Recipe Introduction


Turkey, potato and cheese frittata, seasoned with mustard and topped with tomato salsa





List of Ingredients



• Frittata:
  
• 6 eggs
  
• 1/3 cup milk
  
• 1 tablespoon Gulden's® Spicy Brown Mustard
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• 1 tablespoon Wesson® Pure Vegetable Oil
  
• 2 cups refrigerated shredded hash brown potatoes
  
• 1 cup chopped leftover cooked Butterball® Turkey
  
• 4 green onions, sliced (about 1/2 cup)
  
• 1/2 cup (2 ounces) shredded Cheddar cheese
  
• Salsa:
  
• 3 tablespoons butter
  
• 1 can (14.5 ounce) Hunt's® Diced Tomatoes with Green Pepper, Celery and Onions, drained
  






Instructions



1. Make Frittata: Beat eggs, milk, mustard, salt and pepper in medium bowl with wire whisk until well blended. Set aside.
   
2. Heat oil in large nonstick skillet over medium heat. Add potatoes; cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes. Add turkey and onions; mix well. Reduce heat to low; cover. Cook 3 minutes; stir. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Sprinkle with cheese; cover. Cook until cheese is melted.
   
3. Make Salsa: Melt butter in medium saucepan over medium heat. Continue cooking until lightly browned, stirring frequently. Add tomatoes; stir. Reduce heat to low; simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula. Cut frittata into wedges. Serve with the Salsa.
   






Final Comments


Makes: 6 servings (1 frittata wedge and 1/4 cup salsa each)