Sweet Potato and Ricotta Frittata
The perfect recipe for Thanksgiving leftovers, Chef Fabio's Sweet Potato and Ricotta Frittata is great for breakfast or dinner!
Make This Recipe
- 6 Eggland's Best eggs (large)
- 1/4 cup skim milk
- 1 cup sweet potatoes, mashed or cubed, already cooked
- 1 cup turkey breast, shredded
- 1/2 cup mozzarella cheese, part skim
- 1 teaspoon salt
- 1 teaspoon pepper
- Nonstick cooking spray
In a medium bowl, blend the eggs, salt, pepper, and skim milk and beat until eggs are fluffy. Stir in cheese and set aside.
Spray a large, oven-proof skillet with nonstick cooking spray and heat over medium-high heat. Add potatoes and turkey in the skillet, stirring until just warm.
Pour eggs over potato and turkey mixture, stirring until eggs just begin to set on the bottom, but are slightly uncooked on top.
Turn on oven broiler, and place pan in oven. Cook for 3-4 minutes or until eggs are completely set and top of frittata is lightly golden brown.
Cool for 5 minutes before serving.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|