- Frittata:
- 6 eggs
- 1/3 cup milk
- 1 tablespoon Gulden's® Spicy Brown Mustard
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon Wesson® Pure Vegetable Oil
- 2 cups refrigerated shredded hash brown potatoes
- 1 cup chopped leftover cooked Butterball® Turkey
- 4 green onions, sliced
- 1/2 cup shredded Cheddar cheese
- Salsa:
- 3 tablespoons butter
- 1 (14.5 ounce) can Hunt's Diced Tomatoes with Green Pepper, Celery and Onions
- Make Frittata: Beat eggs, milk, mustard, salt and pepper in medium bowl with wire whisk until well blended. Set aside.
- Heat oil in large nonstick skillet over medium heat. Add potatoes; cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes. Add turkey and onions; mix well. Reduce heat to low; cover. Cook 3 minutes; stir. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Sprinkle with cheese; cover. Cook until cheese is melted.
- Make Salsa: Melt butter in medium saucepan over medium heat. Continue cooking until lightly browned, stirring frequently. Add tomatoes; stir. Reduce heat to low; simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula. Cut frittata into wedges. Serve with the Salsa.