Turkey, potato and goat cheese frittata
For a versatile meal perfect for brunch or dinner, this turkey, potato, and goat cheese frittata is a must-try! Eggs are tossed with herbes de Provence, then topped with baby potatoes, asparagus, and shredded turkey breast—a super convenient ingredient for weeknight meals.
Ingredients
- 8 eggs
- 60 ml (1/4 cup) of milk
- 2.5 ml (1/2 tsp) of Herbes de Provence
- Salt and pepper to taste
- 1 pack of Olymel Original Sliced Cooked Turkey Breast (150g)
- 15 ml (1 tbsp) of olive oil
- 8 small red potatoes, thinly sliced
- 1 bunch of asparagus, approximately 325g, cut into pieces
- 60 ml (1/4 cup) chopped green onions
- 100 g (3 1/2 oz) of crumbled goat cheese
Steps
- Preheat the oven to 190°C (375°F).
- In a bowl, whisk the eggs with the milk and herbs de Provence. Season with salt and pepper.
- Roughly shred the turkey slices.
- In a large oven-safe skillet, heat the oil over medium heat. Cook the potato slices for 8 to 10 minutes, stirring gently occasionally, until golden brown and almost tender.
- Add the asparagus and continue cooking for 2 minutes.
- Add the green onions, then pour the egg mixture into the pan. Add the turkey and stir lightly. Sprinkle with goat cheese.
- Continue baking for 25 to 30 minutes, until the eggs are set. Remove from the oven and let rest for 5 minutes before cutting into wedges.
