Smoked Turkey and Tomato Frittata (meat)
serves 1
2 large eggs
1 1/2 tablespoons non-dairy creamer
pinch salt and pepper
1 tablespoon olive oil
1/4 cup diced smoked turkey
1 medium tomato, cut in wedges
1/4 cup frozen, thawed, chopped spinach, squeezed dry.
In a small bowl, whisk together the eggs, non-dairy
creamer, salt and pepper. Set aside.
In a 7-inch, non-stick skillet, heat the oil over
medium-high heat. Add the turkey and tomato and saute 2-3
minutes or until turkey is beginning to brown at edges. Stir
in the chopped spinach. Pour the egg mixture over and reduce
heat to medium. Cover and cook 3-4 minutes longer or until
center is set, lifting edges occasionally to allow uncooked
mixture to flow to center. Fold over like a turnover.
Transfer to a plate to cool. Wrap in wax paper, then in
foil. Refrigerate.
approx. nutrients: calories – 363 protein – 17g
carbohydrates – 13g
fat – 26g cholesterol – 431mg sodium – 323mg
