Heirloom & Cheddar Summer Frittata
Frittatas are great for entertaining, perfect for weekly meal prep, and ideal for sneaking some extra vegetables into a meal. It’s a one-pan wonder! If we’ve got company coming over or a busy week ahead, I know I can quickly toss together a delicious meal and be as creative as my fridge and pantry ingredients allow. This Heirloom and Cheddar Summer Frittata features our favorite summer ingredient, the heirloom tomato, and pops of sharp cheddar cheese.
Serves 6–8
Ingredients:
- 2 tbsp. olive oil
- 1 lb. ground turkey
- 1 tbsp. basil pesto
- Salt and pepper to taste
- 16 eggs, whisked
- ⅓ c. heavy cream
- 1 c. bell pepper, chopped
- 6 oz. sharp cheddar cheese, cubed
- 1–2 large heirloom tomatoes, thickly sliced
- 1 tbsp. Everything Bagel seasoning
- 2 tbsp. fresh basil, for serving
Print Recipe
Instructions:
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the ground turkey to the pan. Break it up from its packaged puck to spread it out, but then resist the urge to push it around; this will help create a crust and texture in the turkey. Cook until little pink remains, and then begin to break it up into small pieces, about 7 minutes. Add the basil pesto, cook for an additional minute. Taste, season with salt and pepper, and set aside.
- In a large bowl, whisk the eggs and heavy cream with a pinch or two of salt and pepper.
- Spray a 9×13 baking dish with cooking spray. Add the cooked ground turkey, bell peppers, whisked eggs, and cubes of cheddar to the pan. Stir to fully incorporate. Add the slices of tomato to the top of the egg mixture. Sprinkle each tomato with a little salt and pepper.
- Bake for 45–50 minutes or until the eggs in the center no longer jiggle. Remove the pan from the oven and allow to cool and set for 5 minutes for slicing. Top with fresh basil for serving.
