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| 1 x ca. 450 g | turkey ground |
| 2 Teelöffel | garlic minced |
| 2 Teelöffel | oil |
| 1 1/4 Teelöffel | salt |
| 1 Teelöffel | cumin |
| 3/4 Teelöffel | Dried sage leaves |
| 3/4 Teelöffel | thyme leaves dried |
| 1/2 Teelöffel | pepper |
| 1 Packung | American Mixtures Western style frozen potatoes, green beans, onions and red peppers, thawed (16 oz) |
| 8 | Eggs slightly beaten |
| 1 Dose | Sliced mushrooms, well drained (4 1/2 oz) |
| 4 x ca. 30 g | Shredded, reduced-fat Cheddar or mozzarella cheese |
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In 12" nonstick skillet over medium-high heat, brown turkey and garlic in oil, 10-12 minutes, stirring frequently; drain. Add salt, cumin, sage, thyme, pepper and vegetables; mix well. Reduce heat to low; pour eggs over vegetable mixture in skillet. Cover; cook 15-20 minutes. While cooking, as edges set, run spatula around edge of skilelt and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet. Cook until eggs are set. Sprinkle with mushrooms and cheese. Cover; cook 3 minutes or until cheese begins to melt. Loosen edges of frittata; slide onto large serving plate. Cut into wedges.
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