Frittata with Turkey Fillet and Sautéed Vegetables
Breakfasts • European
Description
Frittata with Turkey Fillet and Sautéed Vegetables
Ingredients
- Chicken Egg 5 pieces
- 10% cream 5 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Dijon Mustard 1 tablespoon
- Smoked turkey roll 5 oz
- Ground Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Salad Potatoes 3 pieces
- Vinaigrette Vegetable Mix 5 oz
- Dried Rosemary a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
Beat the eggs with a mixer until they increase in size. In a separate bowl, whip the cream, then gently mix the cream with the egg mixture, adding mustard, grated Parmesan, salt, nutmeg, and pepper (be careful with the salt, as smoked turkey fillet is often quite salty and the dish may end up too salty, which I believe you would want to avoid).
Step 3
Cut the turkey fillet into small cubes and sauté in olive oil until golden brown.
Step 4
Evenly distribute the sautéed turkey fillet into silicone muffin molds, and carefully pour the egg mixture into each mold.
Step 5
Bake in the preheated oven for 10–15 minutes. The frittatas should increase in size, pull away from the sides of the mold, and take on a golden hue.
Step 6
While the frittatas are baking, sauté the vegetable mix in a hot skillet until cooked through. Transfer to a plate. In the same skillet, sauté the diced pre-cooked potatoes (you can also use raw, as small cubes cook quickly) with rosemary leaves until crispy. Mix the potatoes with the sautéed vegetables, season with salt and pepper — the side dish is ready.
Step 7
Remove the frittatas from the oven and let them cool slightly. Remove from the molds.
Step 8
Serve warm.
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