Sweet Potato & Turkey Frittata
This recipe is presented by Eggland’s Best. Want to cut out your white carbs while enjoying a delicious, hearty breakfast? Meet the sweet potato and turkey frittata. It’s filled with vitamin-packed sweet potatoes, skim milk and partially skim mozzarella, and good protein from eggs and turkey. The only difference between a quiche and frittata is a crust, and with all this goodness, you won’t miss it.
- 6 large eggland's best eggs
- 1⁄4 cup skim milk
- 1 cup sweet potatoes, mashed or cubed, already cooked
- 1 cup turkey breast, shredded
- 1⁄2 cup mozzarella cheese, part skim
- 1 tsp salt
- 1 tsp pepper
- nonstick cooking spray
In a medium bowl, blend the eggs, salt, pepper, and skim milk and beat until eggs are fluffy. Stir in the cheese and set aside.
Spray a large, oven-proof skillet with nonstick cooking spray and heat over medium-high heat. Add the potatoes and turkey in the skillet, stirring until just warm.
Pour the eggs over the potato and turkey mixture, stirring until the eggs just begin to set on the bottom, but are slightly uncooked on top.
Turn on the oven broiler, and place the pan in oven. Cook for 3- minutes or until eggs are completely set and the top of the frittata is lightly golden brown.
Cool for minutes before serving.