Ingredients

1 lb. ground turkey
2 tsp. minced garlic
2 tsp. oil
1-1/4 tsp. salt
1 tsp. cumin
3/4 tsp. dried sage leaves
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16-oz. pack American mixtures western–style frozen potatoes, green beans, onions and
red peppers, thawed
8 eggs, slightly beaten
4-1/2-oz. can sliced mushrooms, well drained
4 oz. shredded, reduced-fat cheddar or mozzarella cheese

Cooking Instructions

In a12-inch nonstick skillet over medium-high heat, brown turkey and garlic in oil, for 10-12 minutes, stirring frequently; drain. Add salt, cumin, sage, thyme, pepper and vegetables; mix well. Reduce heat to low; pour eggs over vegetable mixture in skillet. Cover; cook for 15-20 minutes. While cooking, as edges set, run spatula around edge of skillet and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet. Cook until eggs are set. Sprinkle with mushrooms and cheese. Cover; cook for 3 minutes or until cheese begins to melt. Loosen edges of frittata; slide onto large serving plate. Cut into wedges.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)