Turkey Sausage, Potato & Pepper Frittata

Photo: fir0002 · GFDL 1.2 · source

A thick, golden Italian frittata packed with fennel-spiced turkey sausage, tender potato slices and sweet peppers, finished in a hot oven so it puffs and sets without drying out.

Ingredients

• 10 large eggs
• ½ lb ground turkey
• 1 medium russet potato, peeled and sliced ¼ inch thick
• 1 red bell pepper, thinly sliced
• ½ small onion, thinly sliced
• ¾ cup grated Parmesan, divided
• 3 tbsp milk
• a small handful of basil, chopped

From your pantry: 2 tbsp olive oil, 1 tsp fennel seeds, ½ tsp red pepper flakes, ½ tsp garlic powder, salt, pepper.

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Whisk the eggs, milk, half the Parmesan, the basil, ½ tsp salt and some pepper in a bowl and set aside.
2. Mix the ground turkey with the crushed fennel seeds, pepper flakes, garlic powder and ½ tsp salt so it tastes like Italian sausage. Microwave the potato slices in a covered bowl until just tender, about 4 minutes.
3. Heat the oil in a 10-inch oven-safe nonstick skillet over medium-high. Brown the turkey, breaking it into small pieces, 5 to 6 minutes. Add the pepper and onion and cook until soft, 3 to 4 minutes, then stir in the potatoes.
4. Lower the heat to medium, pour in the eggs and stir gently with a spatula, scraping the bottom, until large wet curds form, about 2 minutes. Smooth the top, scatter on the rest of the Parmesan and cook undisturbed 30 seconds to set the bottom.
5. Bake until the center is just set and the top is puffed and lightly browned, 6 to 9 minutes. Rest 5 minutes, loosen the edges and slide onto a board to cut into wedges.

Tip: Pull the frittata when the very center still jiggles slightly; carryover heat finishes it and keeps it creamy instead of spongy.

Nutrition per serving

Good for

Adapted from America's Test Kitchen.

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