Black Friday Frittata
Ingredients
8
eggs
1 cup
heavy cream
1 tsp.
kosher salt, plus more for seasoning the mushrooms
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the mushrooms
1 tsp.
dry rubbed sage
2 tbsp.
chopped fresh rosemary, divided, plus more for garnish
2 tbsp.
fresh thyme leaves, divided, plus more for garnish
- Kowalski's Extra Virgin Olive Oil, as needed
12 oz.
fresh mushrooms (any variety or blend), chopped
1 cup (approx.)
roasted or smoked turkey (white and/or dark meat), roughly chopped into bite-size pieces
1 cup (approx.)
roasted sweet potato chunks (optional)
3 strips
Kowalski's Smoked Bacon, cooked and chopped
8 oz.
fresh goat cheese or Kowalski's Signature Onion & Chive Whipped Cream Cheese Spread
- Kowalski's Cranberry Sauce (from the Grocery Department) or lingonberries, to taste, for serving
Directions
- Preheat oven to 350°.
- In a large mixing bowl, whisk eggs with cream; season with salt and pepper. Stir in sage and about ½ of the fresh herbs; set aside.
- In an extra-large cast iron skillet, heat enough oil over medium-high heat to lightly coat pan.
- Add mushrooms to the pan; cook, stirring frequently, until tender and dark on the edges.
- Season with salt and pepper. Scatter turkey, sweet potatoes and bacon in the skillet with the mushrooms.
- Pour in egg mixture; sprinkle with remaining herbs.
- Dollop cheese evenly over surface of frittata; bake until edges are golden and center is just set (about 40 min.).
- Remove from oven; let stand for 10 min.
- Serve garnished with fresh herbs and cranberry sauce on the side.
Tasty Tips:
- Have leftover mashed potatoes, too? After cooking the mushrooms, remove them from the pan and spread 4 cups mashed potatoes in an even layer over the bottom of the skillet; cook on medium-low heat for 10 min. Remove from heat; scatter mushrooms, turkey, sweet potatoes and bacon over mashed potato "crust."
- This is delicious with a side of baby arugula drizzled lightly with Kowalski’s Balsamic Vinaigrette.
