Italian Turkey Frittata

Shopping List

• Eggs 

• Milk 

• Fresh Basil 

• Asiago cheese 

• Parmesan cheese 

• Leek 

• Turkey sausage  

• Carrot  

• Zucchini 

• Marinara sauce  

Directions:  

1. Preheat oven to 350° F.  

2. In a large bowl, beat together the eggs and milk.   

   10 large eggs 

   3 Tbsp. skim milk 

3. Stir in:  

   1/4 cups chopped fresh basil 

   ¾ cups of the Asiago cheese  

   ¼ cups of the Parmesan cheese  

   1 tsp. salt 

   1 tsp. pepper  

4. In a large 12-inch non-stick oven proof skillet, sauté the leeks with butter for approximately 2 minutes.  

   1 fresh leek, well cleaned and thinly sliced 

   2 Tbsp. butter 

   Add and sauté for 2 minutes, or until heated. 

   1 cups cooked turkey sausage 

   1 large carrot, coarsely grated 

   1 medium zucchini, coarsely grated 

5. Add the eggs to the vegetables and stir to begin cooking.  Let the eggs mixture begin to cook for a few minutes, running a rubber spatula around the edge of the frittata. Transfer the skillet to the oven for about 20-25 minutes or until a knife inserted in the center comes out clean. 

6. Bring to the table and serve from the skillet; cut into 6 pie wedges.  Serve with shredded fresh basil and 1 cups warmed marinara sauce over the top of each slice, if desired.