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Weeknight Turkey Frittata

What you Need

1 lb.
Sara Lee® Oven Roasted Turkey Breast, diced
1 large
sweet onion, chopped
1 small
zucchini, thinly sliced
1 large
beefsteak tomato, sliced
8 oz.
fresh mozzarella, shredded
1/4 cup
parmesan cheese, grated
2 Tbsp.
extra virgin olive oil
1/4 tsp.
garlic powder
1/2 tsp.
kosher salt
3/4 cup
fresh basil, torn or sliced

How to Make It

Heat a large 12 in. skillet on high. Add olive oil and swirl all around to coat the pan.
Add onion and diced turkey. Sauté until both are lightly browned, about 8 minutes. Add zucchini and 1/4 tsp. of salt. Sauté until tender, about 2 minutes.
Beat eggs in a bowl along with 1/4 tsp. of salt. Turn off the heat on the skillet and pour in beaten eggs. Place sliced tomatoes and mozzarella on top of the eggs, arranging like you would a pizza. Sprinkle garlic powder on top.
Bake at 400 degrees for 16 - 20 minutes, until eggs are almost set. Sprinkle parmesan cheese over frittata, then turn oven to low broil. Cook frittata 2 - 3 more minutes until eggs are fully cooked and cheese is bubbly and lightly brown.
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