Turkey or Chicken and Vegetable Frittata

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Recipe for Turkey or Chicken and Vegetable Frittata. This frittata will particularly come in handy when you're trying to use up leftover Thanksgiving turkey.


  • 4 eggs, lightly beaten
  • 1 cup chopped onion
  • 1 cup chopped red or green bell pepper
  • 3 -4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 pound sliced mushrooms
  • 1 med potato, peeled, cooked and cubed
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup cooked asparagus, cut into small pieces
  • 2 cups shredded cooked turkey or chicken
  • 1/4 cup Parmesan cheese


  1. In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic 3-4 minutes or until onions are translucent. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.