Turkey and Salsa Frittata

By Coppermouse

Ingredients

• 1 tablespoon unsalted butter
• 8 large eggs
• 1/4 teaspoon kosher salt
• 1/2 pound leftover turkey, cut into small cubes
• 1/2 cup prepared salsa (heat level your choice)
• 1/2 cup pre-shredded Mexican cheese blend
• Fresh cilantro leaves, for garnish (optional)

Preparation

Step 1

Position an oven rack second from the top; preheat the broiler. Heat an 8-inch cast-iron skillet over medium-low heat.


Melt the butter in the skillet. Beat the eggs with the salt. Pour the eggs into the hot skillet, and then drop the turkey cubes all around. Using a rubber spatula, push the eggs into the center, lift and let the runny egg flow underneath, turning the skillet to help distribute, and continuing until the eggs are almost set, 2 to 3 minutes. Then plop the salsa over the top and sprinkle with the cheese.


Put the skillet under the broiler until the cheese melts and the egg puffs and browns, about 6 minutes. Remove the frittata from the oven, sprinkle with cilantro if using, cut into wedges and serve immediately.

Tip: A nonstick skillet with a metal handle (or a plastic handle well-wrapped with layers of foil) will work if you don’t have a cast-iron pan.