A solid three-day breakfast! Not as light and fluffy as on Day One, but still a good, tasty hit of protein on Days 2 and 3. This recipe is not perfected; I would try a good straight-forward hunk of Thanksgiving turkey breast next time. Motivation for this one? Leftover sauteed vegetables from the evening before and leftover salad ingredients of cubed cracked pepper turkey and cubed Swiss cheese.
5 beaten eggs, seasoned with a little salt & a little pepper
A handful of cubed low-fat Swiss cheese
Leftover sauteed veggies: peppers, broccoli, onions, sugar snap peas
A handful of cubed, cracked-pepper turkey from the deli
In 10-inch skillet over medium-high heat, add veggies and turkey. Since the veggies had been sauteed in olive oil, no need for additional oil or butter. Heat through then spread vegetables and turkey evenly over the bottom of the pan.
Mix cheese into eggs. Turn heat down to medium-low and slowly pour eggs and cheese into pan in a circular pattern, starting around the outside of the skillet and ending in the middle. Spread cheese evenly.
To prepare for the final stage of cooking, turn broiler on and make sure top rack is in the third position from the top. If the rack is in the third position from the top, the frittata cooks slowly and browns evenly.
Continue to slowly cook eggs on the stove and, with a spoon, occasionally scoop down in the center of the pan and lift the cooked bits up to let the runny bits get to the heat. When only a little wobble is left on the top, pop under the broiler. Watch carefully until eggs meet your desired done-ness. Remove skillet from broiler and take a picture!