Great Sunday brunch after Thanksgiving....
Turchia, Verdure e Vormaggio di Capra Frittata (Italian)
Serves 4
Preheat broiler
8 organic eggs
2 Tbs. (30 ml) whole milk, water, or diary-free almond milk
2 Tbs. (30 ml) olive oil
3/4 cups (170 g) cooked, chopped turkey
1/4 cup (60 ml) chopped scallions
3/4 cups (180 ml) leftover vegetables: broccoli, carrots, etc.
2 ounces (55 g) crumbled goat cheese
1. Whisk eggs with milk/water until frothy. Set aside.
2. Heat oil in a skilled over medium heat.
3. Add turkey, scallions, and vegetables. Stir and heat until warmed.
4. Add eggs and crumbled cheese. Cook covered until it sets, about 5 minutes.
5. Transfer to the boiler, as far below flamed as possible. Cook about 3 minutes. Watch to see that it does not burn. If it browns too fast, move to the oven and finish cooking.
6. Remove from the heat. Let it stand a few minutes.
7. Cut into squares and serve.
