SAN DIEGO (CBS 8) - Looking for a way to serve your leftover Thanksgiving turkey? This frittata is sure to please.
Ingredients: (Serves 6)
1 tablespoon grapeseed oil
1/2 cup diced chorizo sausage
1/2 cup chopped red onion
2 cloves garlic, minced
2 large Portobello mushrooms, stem and gills removed, diced
1 cup thinly diced butternut squash
2 pounds leftover Thanksgiving turkey, diced in to ¼ inch cubes
1 cup spoon spinach, washed and pat dry
2 tablespoons unsalted butter
2 cups fingerling potatoes, boiled, sliced 1/4 inch thick crosswise
1 tablespoon chopped thyme
8 large eggs
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 tablespoon chopped parsley
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425F˚.
In a medium pan heat oil over moderate heat. Add chorizo, onion, garlic, mushrooms and butternut squash. Season with a pinch of salt and pepper. Cook without browning 3 minutes. Add turkey and spinach. Cook 2 minutes. Remove from heat. Set aside.
In a large frying pan with an ovenproof handle, melt butter over medium heat. Add potatoes and thyme. Cook to al dente and golden brown. Fold in turkey mixture. Reduce heat to low.
In a medium bowl, beat the eggs with the salt, pepper, parsley and cayenne. Pour the eggs evenly over vegetables. Place in oven. Cook for 8 minutes or until almost set. Sprinkle mozzarella and Parmesan cheese over eggs. Place back in oven until cheese is melted. The frittata will puff. Let rest for 3 minutes. Serve hot.
Recipe courtesy of The Marine Room.
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