The Craft's Meow Preview - Happy Fall

It's Day 2 of previews from The Craft's Meow and so it's Day 2 of my recipe cards. This one is based on the set Happy Fall by Maree Truelove. There are so many fun things you can play with in this set as I'm sure you'll agree after checking out the rest of the TCM DT's fabulous inspiration on OUR BLOG.

And here's today's recipe for you....a GREAT one for those turkey leftovers!

Turkey and camembert frittata

Ingredients (serves 4)

500g Desiree potatoes, cut into 2cm cubes

200g Ingham Oven Roasted Turkey Breast Slices (even better with leftover cooked turkey)

200g Camembert or brie cheese, cut into 2cm cubes

1/4 cup finely chopped fresh chives

2 tablespoons olive oil

7 eggs, at room temperature

rocket leaves, to serve

275g jar whole berry cranberry sauce, to serve

Method

Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until potatoes are just tender. Drain. Set aside to cool in a large bowl .

Shred turkey slices. Add to potatoes with camembert and chives. Toss until well combined.

Heat oil in a 26cm (base) non-stick frying pan over medium heat. Add potato mixture. Stir to coat in oil. Whisk eggs in a jug. Pour eggs over potato mixture. Gently shake frying pan to allow egg to run to the bottom. Cook for 5 minutes, or until base is set.

Preheat grill on medium-high heat. Grill frittata for 7 minutes, or until golden and cooked through. Cut into wedges. Serve with rocket leaves and cranberry sauce.

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