Instead of just making more dinners from Thanksgiving leftovers, I like to use them to create great breakfasts and lunches too. This easy recipe takes turkey and incorporates it into a fluffy frittata with fresh veggies and cheese.
Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden-brown. Add turkey and toss to coat.3.
In a mixing bowl, beat together eggs and milk; season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated provolone cheese and brown under broiler for about 2-3 minutes, until frittata puffs.