Turkey frittata with balsamic syrup

Turkey frittata with balsamic syrup

By
From
Meat
Serves
6
Photographer
Dean Cambray

After Christmas Day, most people have a fridge full of turkey leftovers. This recipe is a great way to use them up, and you’ll hardly know that you’re eating turkey – yet again. In fact, the tangy balsamic syrup makes this frittata so tasty you’ll find people coming back for seconds. Serve with a watercress salad and warm crusty bread.

You’ll need a large non-stick, ovenproof frying pan or oven tray to make the frittata. To make it really easy to serve, line the pan with baking paper so you can simply lift the frittata out and cut it into wedges.

Ingredients

Quantity Ingredient
15 free-range eggs
1/3 cup olive oil
2-3 cups chopped turkey leg meat, skin, sinews and gristly bits removed
2 cups diced vegetable leftovers, (roast pumpkin, potatoes, onions, peas, beans and even leftover stuffing)
1/4 cup parsley, chopped
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
Balsamic syrup, to serve
parmesan cheese, to serve

Method

  1. Preheat the oven to 200ºC. Whisk the eggs in a large mixing bowl.
  2. Heat half the oil in a large, non-stick, ovenproof frying pan or oven tray. Add the chopped turkey and vegetables and fry over a gentle heat, stirring from time to time, until warmed through. Add the parsley and season with salt and pepper.
  3. Pour the egg mixture into the pan on top of the turkey and vegetables and stir gently for 3–5 minutes until it begins to set underneath. Transfer the pan to the oven for 15 minutes, or until the frittata is cooked through. The centre should be springy to the touch.
  4. Cut into wedges and serve drizzled with balsamic syrup and sprinkled with a generous handful of parmesan.
Tags:
Meat
Adrian
Richardson
La
Luna
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