Turkey Frittata with Tomato Salsa

Turkey, potato and cheese frittata, seasoned with mustard and topped with tomato salsa

Ingredients

• 6 eggs
• 1/3 cup milk
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 cups refrigerated shredded hash brown potatoes
• 1 cup chopped leftover cooked Butterball® Turkey
• 1/2 cup (about 1/2 cup) sliced green onions
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 3 tablespoons butter
• 1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, drained

Directions

1. Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.

2. Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.

3. Stir in turkey and onions. Reduce heat to low; cover. Cook 3 minutes; stir.

4. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.

5. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.

6. Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.

7. Cut frittata into wedges. Serve with the salsa.