Turkey Frittata with Fried Vegetables
6 servings
40 minutes
Frittata with turkey fillet and a side of sautéed vegetables is a refined dish of European cuisine, captivating with its lightness and rich flavor. It originated in Italy, where frittata was considered a simple yet nutritious breakfast for the whole family. The delicate texture of the egg mixture, enriched with cream, parmesan, and tangy Dijon mustard, harmoniously combines with smoked turkey, adding an appetizing salty note to the dish. The side of crispy potatoes and sautéed vegetables complements the frittata with fresh nuances and a pleasant crunchy structure. It is the perfect treat for a light family lunch or festive breakfast that offers rich flavor and warming pleasure.
1
Preheat the oven to 160 degrees.
2
Whisk the eggs with a mixer until they increase in size. Whip the cream separately, then gently mix it 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 wouldn't want).
- Chicken egg: 5 piece
- Cream 30% fat: 100 ml
- Dijon mustard: 1 tablespoon
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground nutmeg: pinch
- Ground black pepper: to taste
3
Cut the turkey fillet into small cubes and fry in olive oil until golden brown.
- Smoked turkey: 100 g
4
Evenly distribute the roasted turkey fillet in the silicone muffin molds, and carefully pour our egg mixture into each mold.
- Smoked turkey: 100 g
- Chicken egg: 5 piece
- Cream 30% fat: 100 ml
- Dijon mustard: 1 tablespoon
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground nutmeg: pinch
- Ground black pepper: to taste
5
Bake in a preheated oven for 10–15 minutes. The frittatas should increase in size, pull away from the edges of the pan, and acquire a golden hue.
6
While the frittatas are baking, sauté the vegetable mix in a hot pan until cooked. Transfer to a plate. In the same pan, fry diced pre-cooked potatoes (raw can also be used, small cubes cook quickly) with rosemary leaves until crispy. Mix the potatoes with the sautéed vegetables, season with salt and pepper — the garnish is ready.
- Mexican vegetable mix: 100 g
- Potato: 3 pieces
- Dried rosemary: pinch
- Salt: to taste
- Ground black pepper: to taste
7
Remove the finished frittatas from the oven and let them cool slightly. Remove from the molds.
8
Serve warm.
