A few months or so back I took part in a challenge from Lean on Turkey to create a family meal using turkey for under a tenner – and came up with a turkey, ham and pasta bake. Challenge number 2 was to come up with a lovely low fat turkey dish, again for under a tenner, and I made these turkey koftes.
Challenge 3 is for a summer recipe, and I made a turkey frittata. Tortillas and frittatas are variations on the same dish, both consist of an egg based omelette. Traditionally the Spanish tortilla will contain eggs and potato and the Italian frittata will contain eggs and other ingredients. Neither are to be confused with the Mexican tortilla which is a flat bread, used as a wrap.
This recipe is robust, delicious warm or cold, travels well, is easy to eat and is perfect for picnics and travelling – cut into appropriately sized wedges – or bite sized pieces to give to children in the back of the car. Far more interesting than boring old sandwiches it is also packed wtih protein and you can get a whole heap of veggies in too. The recipe is very adaptable, this makes it the perfect thing to make the evening before you go on holiday to use up all those bits and bobs in the fridge. Add vegetables that you know your family will enjoy – you could substitute peas and corn, broccoli, cooked carrot sticks, sun dried tomatoes (and other jarred antipasti) or green leaves such as chard. If you have been cooking with egg whites then add in the extra yolks in too. Waste not want not!
Recipe: Turkey Frittata
Easily feeds 4
450g / 1 lb potatoes – boiled and sliced (40p)
1 tbs olive oil (10p)
onion – chopped (10p)
1 bell pepper – cut into strips – I used a mix of half a red and half a green (70p)
6oz cooked turkey – either sliced breast – or fry a couple of turkey steaks (£3)
6 free range eggs (£1.60)
Pepper & salt to season
Salad leaves to serve
Add the olive oil to a deep (25cm / 10”) non stick omelette pan and gently fry the peppers and onion until soft and starting to turn brown. Turn out onto a plate to cook
Meanwhile whisk the eggs and season with some salt and pepper.
Starting with the potatoes build layers of potato, onion & peppers and turkey in the pan, covering each layer with eggs as you go. Give the pan a shake, then leave to cook over a low heat for about 10 mins.
When the egg is nearly set put the pan under a hot grill for a few minutes until the top of the frittata is has risen (it will look puffy) and is golden.
Flip out onto a plate to serve.
Prices taken from Ocado.
Lean on Turkey is all about inspiring families to use more fresh turkey in their weekly meals. As well as being great value, fresh turkey is really simple to cook with, high in protein, low in saturated fat and a good source of natural vitamins and minerals. For more fresh turkey recipes visit Lean on Turkey.
Sponsored wine pairing suggestions from eVines
Cotes du Rhone Blanc La Fleur Solitaire 2010 by Boutinot – Interesting, warm, complex nose both floral and powerfully fruity. The palate is fresh and savoury and is so overtly fruity – the subtle background oak brings asavoury butterscotch complexity making the flavour fuller, richer and smoother. Wonderful with grilled fish, warm chicken salads, veal and risotto.
Seleccion Blanco Campo de Borja 2010 by Borsao – Aromas of peach with hints of honey and spicy oak. The palate is rich and broad with tropical fruit flavours and richness from the toasty oak – and a long, juicy finish.
For advice on responsible drinking please visit Drinkaware.
This is a sponsored post. Recipe is my own original work.