Turkey Lentil Frittata

Here is the recipe I promised to share.  The original recipe is linked, and below I will explain what I added.

I found the "protein packed" breakfast recipe online at Lentils.org (click Lentils.org to the left to go directly to the recipe), and changed it up a bit to try. Lentils for breakfast?  I mean why not, I add black beans them too.  Lentils are high in protein and low in fat, and provide many nutrients as well as fiber.

First I made my lentils the day before, and that way I had that job done.  You need cooked lentils to make this frittata.

I still have homegrown sweet potatoes (they lasted much better than all the other potatoes too).

Healthier Hash

 (before adding turkey and cream)

I made another new recipe - Tasty Turkey Hash.  However, the "tasty" part wasn't what I was thinking when I ate my first bite.

This recipe lacks flavor.  In a last minute effort to make this dish "pop" I mixed in 1/2 tsp. of my ground jalapeno/cayenne pepper mix.  

If you do try this recipe, I'd like to know what you added to it, to add flavor. 

I know ginger and garlic are good with sweet potatoes, but I'm not sure about the turkey.  What would you add?

Some of the kids topped it with shredded cheddar cheese and ate in it in a soft tortilla.   

Leftover Tip:  Add scrambled eggs for a breakfast burrito (any a hot sauce if you like it).

Tempting Turkey Hash
(adapted from Tired and Wired, by Marcelle Pick)

1 1/2 teaspoons olive oil
1/2 red or green bell pepper, chopped, organic
1/2 small onion, chopped, homegrown
1 medium sweet potato, diced, organic or homegrown
1 teaspoon fresh thyme, again home grown (no chemicals)
1 1/2 cups cooked turkey, cubed (home raised or organic)
Salt and pepper to taste
3 Tablespoons cream (we used organic milk)
*1/2 tsp. ground hot pepper (our addition, used a combo of cayenne and jalapeno, also organically grown)

In medium skillet, heat oil over medium heat and saute pepper and onion approximately 2 minutes, or until softened.  Add sweet potato and thyme, stirring occasionally, and cook for 10 to 12 minutes, or until potatoes are fork-tender.  Add turkey, and season with salt and pepper.  Slowly stir in cream and simmer for 2-4 minutes, or until mixture thickens.  Serve.

Servings:  2