Turkey Frittata

Directions

In a medium bowl, beat together eggs, yogurt, water and dill weed; set aside. In a medium skillet over medium heat, cook turkey, zucchini and carrot in butter for 2 to 3 minutes or until vegetables are tender. Spread mixture evenly over bottom of skillet. Pour egg mixture into skillet. Reduce heat to medium-low. As eggs begin to set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to run underneath. Cook for 8 to 10 minutes longer or until eggs are almost set. Remove from heat. Cover; let stand for 3 minutes. Cut into 12 wedges. Serve hot.4 eggs - 1/4 cup plain low-fat yogurt - 2 tablespoons water - 1/8 teaspoon dried dill weed - 4 JENNIE-O TURKEY STORE® Deli Thin Hickory Smoked Turkey Breast , slices cut into 1/2-inch pieces - 1/2 cup shredded zucchini - 1/4 cup shredded carrot - 1 tablespoon butter or margarine

Ingredients

No ingredients are listed for this recipe.