Turkey And Spinach Frittata (4 servings) 1 small onion - chopped 1/2 medium green pepper - chopped 1 garlic clove - minced 1 Tablespoon vegetable or canola oil 1 cup chopped spinach - thawed and drained if frozen 1 cup cooked (leftover) turkey - chopped 6 large eggs 1/4 cup cream 1/4 teaspoon salt 1/4 teaspoon pepper This recipe makes 4 large servings. Preheat oven to broil. In a large OVEN-SAFE skillet over medium heat, saute the onion, green pepper and garlic until the onions are soft and translucent - 3 or 4 minutes - stirring occasionally. Reduce heat to medium-low. Stir in the spinach and cook 2 more minutes. Add the turkey and let the ingredients continue to cook - stirring occasionally - as you prepare the eggs. In a medium bowl, beat the eggs and cream with the salt and pepper. Pour the egg mixture into the skillet. Cook without stirring until the eggs are set on bottom - about 5 minutes. Broil the frittata on the top shelf of the oven for 3 to 5 minutes (check it after 2) until the eggs are completely set and the top is golden brown. Cut into wedges to serve. A great recipe to make the best of leftover turkey. Perfect for breakfast or brunch the day after Thanksgiving or Christmas. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1900. Submitted 11/21/2006.