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Week of 4/29/24

"Hot Brown" Fritatta
with roasted snap peas

Active: 35 Total: 35
Original GF Paleo Vegetarian
"Hot Brown" Fritatta

Filled with turkey, bacon, and tomatoes, this flavorful fritatta is a unique, paleo-friendly riff on the classic Hot Brown sandwich. Slice into thin wedges for a Derby Day Party or larger servings for a comforting weeknight dinner.

Tags
Low Calorie, Freezer Friendly, Air-Fryer Friendly
Proteins
Eggs, Deli meat
Cuisines
American - Southern
Save recipe
43

Ingredients

Metric
Servings:
4
"Hot Brown" Frittata:
  • Shallots - 1 clove , chopped
  • Turkey, deli-sliced - 8 oz , chopped
  • Bacon - 8 slices , chopped
  • Tomatoes, medium - 2 , thinly sliced
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Nutmeg, ground (opt) - 1/8 tsp
Roasted Snap Peas:
  • Sugar snap peas - 12 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Snap peas / Shallots / Turkey / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Tomatoes - Prep as directed.

  3. Eggs - Whisk eggs with salt, pepper, and nutmeg (if using).

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Make

  1. Heat oven to 400F / 204C and set out a sheet pan.

  2. Heat a large, oven-safe skillet over medium heat. Add bacon and saute until crisp, 6 to 8 minutes total. Transfer to a paper towel-lined plate. Pour off all but 1 Tbsp of bacon grease and return pan to heat.

  3. Add shallots to the skillet and saute until they begin to turn tender and translucent, 3 to 4 minutes. Add turkey and continue to cook until just heated through. Pour eggs over turkey and gently fold everything together. Spread tomato slices over top and press them lightly into the egg mixture. Scatter bacon over top of everything.

  4. Transfer skillet to the oven and bake for 20-25 minutes or until set. Allow frittata to cool slightly before slicing.

  5. While frittata bakes, toss snap peas with cooking oil and season with some salt and pepper. Spread them out on the sheet pan and place in the oven. Roast the snap peas until tender, 10 to 14 minutes, shaking the pan halfway through cooking.

  6. Toss snap peas with lemon juice.

  7. Slice frittata into wedges and divide among serving plates. Serve with snap peas on the side. Enjoy!

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