Western Frittata

This Western frittata is basically breakfast for dinner disguised as something responsible.

Ground turkey gets browned with garlic and seasoned with cumin, sage, thyme, and black pepper, then tossed with potatoes and mixed vegetables right in the skillet.

Eight beaten eggs get poured over the top and cooked low and slow until set, then finished with sliced mushrooms and a layer of melted cheese.

Slide the whole thing onto a platter, cut it into wedges, and you’ve got a protein-packed meal that works just as well at Sunday brunch as it does on a busy Tuesday night.

Kitchen Tips

• Cook the frittata on low heat with the lid on. High heat will brown the bottom before the center sets, leaving you with a burnt base and runny middle.
• Lift the edges with a spatula as the eggs cook and tilt the skillet to let uncooked egg flow underneath. This ensures even cooking without flipping.
• A 12-inch non-stick skillet is essential here. Anything smaller and the frittata will be too thick to cook through properly.
• Let it rest for a couple of minutes after sliding it onto the plate. The residual heat finishes cooking the center and makes cleaner slices.