Leftover Turkey Migas Frittata
- 3 tbsp olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 4 corn tortillas, cut into ½ inch strips
- 1 cup leftover shredded turkey
- 2 tbsp butter
- 8 eggs, beaten
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp chili powder
- 1 cup grated pepper jack cheese
- 1 Mission avocado, sliced
- Pico de gallo
Preheat oven to 350°F.
In a large non-stick skillet over medium heat, add olive oil. Add bell peppers and onions and sauté until just tender. Add corn tortillas and cook until soft, stirring often. Add butter and leftover turkey and cook until the turkey is warm, and the butter has melted.
In a small bowl, whisk eggs, heavy cream, salt, and chili powder together. Once your filling is prepared, add the eggs and cook, stirring with a heatproof rubber spatula until the ingredients are evenly distributed and the eggs start to set on the bottom. Add cheese and continue stirring another minute longer until the eggs are halfway cooked, but still very wet on top.
Place the entire pan on the center oven rack and bake for 8-10 minutes or until eggs are completely set.
Top with sliced avocado, cotija, cilantro, and pico de gallo.