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

10

eggs

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

STEP 1

Heat a large 12 in. skillet on high. Add olive oil and swirl all around to coat the pan.

STEP 2

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.

STEP 3

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.

STEP 4

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.