Turkey and Vegetable Frittata

Frittata's are the perfect thing for a quick breakfast, lunch or even light supper.
This frittata is particularly great for using up leftover Thanksgiving turkey.



4 eggs, lightly beaten
1 cup chopped onion
1 cup chopped red or green bell pepper
3 -4 garlic cloves, minced
1 tablespoon olive oil
1/4 pound sliced mushrooms
1 med potato, peeled, cooked and cubed
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1 cup cooked asparagus, cut into small pieces
2 cups shredded cooked turkey or chicken
1/4 cup Parmesan cheese

In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic 3-4 minutes or until onions are translucent. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.