Turkey and veg frittata
A simple frittata with turkey, courgette and sweetcorn, combined with eggs, mozzarella and a touch of Kikkoman Soy Sauce. Creamy and full of flavour, it’s ready in just over 30 minutes and tastes just as good cold as it does warm.
Preparation
Step 1
1 tbsp vegetable oil – ½ red onion, chopped – 150 g minced turkey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ courgette, thinly sliced – 100 g tinned sweetcorn
Heat the vegetable oil in a pan and sauté the chopped onion, turkey, Kikkoman Soy Sauce and courgette for about 5 minutes, until the liquid has evaporated. Stir in the drained tinned sweetcorn and cook for 1 more minute, then leave to cool slightly.
Step 2
6 eggs – 2 ½ tbsp plain yoghurt – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp pepper – 1 tbsp vegetable oil
Whisk the eggs with the plain yoghurt, Kikkoman Soy Sauce and pepper. Add the cooled turkey and vegetable mixture and stir to combine. Heat the vegetable oil in an oven-safe frying pan, pour in the egg mixture and cook over a low heat for 5 minutes.
Step 3
100 g mozzarella cheese – 100 g cherry tomatoes
Arrange the halved cherry tomatoes cut-side up over the frittata and top with the torn mozzarella. Transfer the frying pan to a preheated oven at 180°C and bake for around 20 minutes, or until the egg is fully set.
Step 4
½ tbsp vegetable oil – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp honey – 100 g cherry tomatoes – 1 handful of lettuce leaves
Whisk together the vegetable oil, Kikkoman Soy Sauce and honey. Toss with the lettuce and halved cherry tomatoes. Serve on the side with the frittata.
Tip:
This frittata also keeps well for lunch the next day—just pack it cold with the salad on the side.
Recipe-ID: 1572
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1 tbsp vegetable oil – ½ red onion, chopped – 150 g minced turkey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ courgette, thinly sliced – 100 g tinned sweetcorn
Heat the vegetable oil in a pan and sauté the chopped onion, turkey, Kikkoman Soy Sauce and courgette for about 5 minutes, until the liquid has evaporated. Stir in the drained tinned sweetcorn and cook for 1 more minute, then leave to cool slightly.
6 eggs – 2 ½ tbsp plain yoghurt – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp pepper – 1 tbsp vegetable oil
Whisk the eggs with the plain yoghurt, Kikkoman Soy Sauce and pepper. Add the cooled turkey and vegetable mixture and stir to combine. Heat the vegetable oil in an oven-safe frying pan, pour in the egg mixture and cook over a low heat for 5 minutes.
100 g mozzarella cheese – 100 g cherry tomatoes
Arrange the halved cherry tomatoes cut-side up over the frittata and top with the torn mozzarella. Transfer the frying pan to a preheated oven at 180°C and bake for around 20 minutes, or until the egg is fully set.
½ tbsp vegetable oil – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp honey – 100 g cherry tomatoes – 1 handful of lettuce leaves
Whisk together the vegetable oil, Kikkoman Soy Sauce and honey. Toss with the lettuce and halved cherry tomatoes. Serve on the side with the frittata.
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