Smoked Turkey, Mushroom and Canadian Gouda Frittata
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Smoked Turkey, Mushroom and Canadian Gouda Frittata
Photography by Sofia Kinachtchouk
This recipe makes 4 servings
Ingredients
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1 tbsp (15 mL) each butter and olive oil
1 onion, diced
2 cups (500 mL) mushrooms, sliced
1/2 tsp (2 mL) each salt and dried sage
1/4 tsp (1 mL) pepper
8 eggs
1/4 cup (50 mL) milk
8 oz (250 g) sliced smoked turkey, cut into strips
2 plum tomatoes, seeded and diced
3/4 cup (175 mL) shredded Canadian Gouda cheese
Preparation
In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, heat butter and oil over medium-high heat. Add onion, mushrooms, salt, sage and pepper. Cook, stirring, until softened, 6 to 8 minutes.
Meanwhile, in large bowl, whisk eggs with milk; pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with turkey, tomatoes and cheese; cook for 10 minutes or until bottom and sides are firm yet top is still slightly runny. Broil until top is golden brown and set, 3 to 5 minutes. Slice into wedges.
Meanwhile, in large bowl, whisk eggs with milk; pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with turkey, tomatoes and cheese; cook for 10 minutes or until bottom and sides are firm yet top is still slightly runny. Broil until top is golden brown and set, 3 to 5 minutes. Slice into wedges.
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