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Turkey and Peppadew Frittata
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Rating:
Serves: 4-6
Prep: 15min
Cook: 12min
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Essential Ingredient:
Turkey Steaks
Ingredients
1 small sweet potato
3tbsp olive oil
350g British turkey steaks, cut into bite-sized pieces
115g (4oz) frozen peas
½ jar Peppadew mild whole sweet piquante peppers, drained and roughly chopped
8 eggs, beaten
Salt and freshly ground black pepper
Parsley leaves, to garnish
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To serve:
Serve hot or cold with salad.
This Italian-style omelette is equally delicious hot or cold.
Method
Peel the sweet potato and cut into small chunks. Cook in a pan of boiling water for 5 minutes or until the sweet potato is almost tender. Drain and set aside
Heat 2tbsp olive oil in a large deep frying pan, preferably non-stick, add the sweet potato and fry over a fairly high heat for about 5 minutes, stirring occasionally, until lightly browned. Drain from the pan on to a plate lined with kitchen paper
Add the remaining oil to the pan and stirfry the turkey for 3-4 minutes or until the chunks are golden. Add the frozen peas and Peppadew Peppers, stir for 1 minute, then return the sweet potato to the pan
Pour in the eggs and season with salt and freshly ground black pepper. Cook over a medium heat for 8-10 minutes. As the eggs set, pull up the edge of the frittata with a spatula and tilt the pan so the uncooked egg runs to the bottom and cooks
When the eggs are almost set, preheat the grill to high. Slide the pan until the grill and cook until the top is set and golden brown. Slide the frittata out of the pan on to a board, garnish with a few parsley leaves and cut into wedges. Serve hot or cold with salad.
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Ingredients
Turkey and Peppadew Frittata 1 small sweet potato 3tbsp olive oil 350g British turkey steaks, cut into bite-sized pieces 115g (4oz) frozen peas ½ jar Peppadew mild whole sweet piquante peppers, drained and roughly chopped 8 eggs, beaten Salt and freshly ground black pepper Parsley leaves, to garnish
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