© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY BREAKFAST SAUSAGE
1 tbsp olive oil
2 lbs red potato, cut into 1/4-inch slices
1 Large onion, halved and cut into 1/4-inch slices
1/2 tsp salt, or to taste, divided
1/2 tsp pepper, or to taste, divided
2 Packages frozen egg substitute, defrosted
1 tbsp chopped fresh parsley, optional
In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel.
Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes.
Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.
To serve, loosen sides and invert on large platter. Sprinkle with parsley, if desired. Cut frittata into 10 wedges.
Total Calories 241
Total Fat 9 g
% Daily Total Fat 33
Cholesterol 36 g
Sodium 535 mg
Total Carbohydrates 23 g
Protein 17 g