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Recipe Name: Western Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Pound(s) Ground turkey
2 Teaspoon(s) Minced garlic
2 Teaspoon(s) Oil
1 1/4 Teaspoon(s) Salt
1 Teaspoon(s) Cumin
3/4 Teaspoon(s) Dried sage leaves
3/4 Teaspoon(s) Dried thyme leaves
1/2 Teaspoon(s) Pepper
1 American Mixtures Western-
style frozen potatoes
green beans onions and
red peppers thawed 16
8 Eggs, slightly beaten
1 Sliced mushrooms, well
drained 4 1/2 oz
4 Ounce(s) Shredded, reduced-fat
Cheddar or mozzarella
In 12" nonstick skillet over medium-high heat, brown turkey and
garlicin oil, 10-12 minutes, stirring frequently; drain. Add salt,
cumin,sage, thyme, pepper and vegetables; mix well. Reduce heat to low;
poureggs over vegetable mixture in skillet. Cover; cook 15-20 minutes.
Whilecooking, as edges set, run spatula around edge of skilelt and
liftvegetable mixture to allow uncooked eggs to flow to bottom of
skillet.Cook until eggs are set. Sprinkle with mushrooms and cheese.
Cover; cook3 minutes or until cheese begins to melt. Loosen edges of
frittata;slide onto large serving plate. Cut into wedges.From Tuscon
area newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 302
Calories From Fat: 149
Total Fat: 16.7g
Cholesterol: 245mg
Sodium: 802.4mg
Potassium: 453.9mg
Carbohydrates: 10.5g
Fiber: 1.1g
Sugar: 1.5g
Protein: 27.1g

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