Turkey Egg Frittata

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We visited our chicken and turkey farming friend Zak recently and discovered a bounty's worth of fresh turkey eggs.  Unlike chickens, turkeys only lay about two eggs per week (while chickens lay one a day), which is fine because they can be used at a ratio of 1 turkey egg to nearly 3 hen eggs.  Looking back, turkey eggs used to be a staple on most American menus, but as the number of wild turkeys declined, so did the eggs.  Enjoy this rich frittata warm or cold and feel free to swap out any of the vegetables for ones you need to use up come the week's end.





                        Turkey Egg Frittata
                        3 Turkey Eggs
                        3 Chicken Eggs
                        1/3 c Milk, any kind
                        Tomato, diced
                        Half Onion, chopped
                        Small Potato, chopped
                        3 Button Mushrooms, sliced
                        Half Bulb Grilled Fennel, sliced
                        Sprig Fresh Rosemary, chopped
                        Sea Salt and Black Pepper

                        Preheat Oven to 375 F 

                        1. In a large bowl, whisk eggs, milk, rosemary and seasonings.  Beat until smooth, but not frothy.
                        2. In a cast iron, sautee onions, potato, garlic and a little oil.  Once the potatoes and onions have begun to         
                            cook down, add the mushrooms.   
                       3. Add the fennel and diced tomatoes to the egg mixture.  Pour into the cast iron and allow to cook, on med-
                           low heat, until the bottom begins to set and the sides brown.  
                       4. Transfer to the oven and continue to cook for about 8 - 10 min, or until eggs have set.  Broil for an 
                          additional minute or two if you'd like to brown the top.
                        Note - We didn't have a cast iron available, but the recipe will turn out far better if you use one.  Also, you 
                        can easily add fresh goat cheese (like herbed chevre) to the egg mix. 

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