Italiano Turkey Frittata

By ohioeggs  ,

January 14, 2016

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Ready in just 20 minutes, one-skillet Italiano Turkey Frittata is delicious any time of day. Simply sauté turkey and vegetables on the stovetop, add the zesty egg mixture and transfer to the oven. The perfect way to use up leftover Thanksgiving turkey!



10 eggs

2-3 tablespoons milk or cream

1/4 cup chopped fresh basil, extra for serving (optional)

1 ½ cups shredded Asiago cheese, divided

½ cup shredded Parmesan cheese, divided

1 teaspoon salt

1 teaspoon pepper

1 fresh leek, well cleaned and thinly sliced

2 tablespoons butter

1 ½ cups leftover, cooked turkey - shredded or cubed

1 large carrot, coarsely grated

1 medium zucchini, coarsely grated

1 cup warmed marinara sauce, if desired


Preheat oven to 350 degrees F.

In a large bowl, beat together the eggs and milk. Stir in the fresh basil, salt and pepper and ¾ cup of the Asiago cheese and ¼ cup of the Parmesan cheese. Set aside.

In a large 12-inch non-stick oven proof skillet, sauté the leeks with butter for approximately 2 minutes. Add the turkey sausage, carrots and zucchini and sauté for 2 minutes, or until heated.

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. Sprinkle with the remaining Asiago and Parmesan cheese.

Transfer the skillet to the oven for about 20-25 minutes or until a knife inserted in the center comes out clean.

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

Watch how easy it is to make an Italiano Turkey Frittata.


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