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https://www.lifestylefood.com.au/recipes/21894/turkey-frittata-with-iceberg-wedge-salad

LifestyleFOOD.com.au

Turkey Frittata with Iceberg Wedge Salad

A Foul Fritatta is just the ticket this Christmas with this delicious turkey recipe.

Ingredients

  • Frittata

  • 6 - 7 free-range eggs, lightly beaten

  • 1/3 cup of olive oil

  • 2 garlic cloves, chopped

  • ½ red onion, sliced

  • 2 – 3 cups chopped turkey leg meat, skin gristly bits & sinew removed

  • 2 cups diced vegetable leftovers

  • ¼ cup chopped parsley

  • knob of butter

  • Parmesan cheese to serve

  • salt & pepper

  • Salad

  • 1 whole iceberg lettuce, outer leaves removed, cut into 8ths 

  • 200 grams fresh ricotta cheese

  • ¼ cup chives, chopped in batons

  • ¼ cup pine nuts, toasted

  • ¼ cup parsley, roughly chopped

  • ¼ cup basil leaves, torn

  • 10 mint leaves roughly torn

  • Dressing

  • juice of 2 lemons

  • ¼ cup extra-virgin olive oil

  • 1 tbsp French grain mustard

  • 1 tbsp chopped fresh thyme

  • salt and pepper

Method

  • 1.

    In a fry pan over a medium heat, add olive oil and knob of butter.

  • 2.

    Add garlic and red onion, sauté for 4 – 5 minutes or until onions begin to soften.

  • 3.

    Add roast vegies, turkey meat and parsley. Mix well.

  • 4.

    Pour over eggs, mixing gently until everything is incorporated.

  • 5.

    Grate over parmesan cheese.

  • 6.

    Bake in a preheated oven at 200C for 5 – 10 minutes until set and golden brown.

  • 7.

    To make the dressing, whisk all the ingredients together and stand aside.

  • 8.

    To assemble the salad, cut the lettuce from top to bottom through the centre, like cutting lemon wedges, remove core and arrange on plates.

  • 9.

    Arrange the remaining ingredients creatively on the iceberg and then dress just before serving.

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