Spicy Wild Turkey Frittata

Recipe courtesy of Jared Allen's - The Quarterback Killer's Cookbook

INGREDIENTS

• 1 lb. dark meat turkey
• 1 Tbsp. vegetable oil
• 1 medium white onion, diced
• 2 cloves of garlic, chopped
• 1 tsp. paprika
• 1 tsp. cayenne
• 1 tsp. cumin
• 1 tsp. chili powder
• 3 sprigs thyme, removed from stem
• 1/4 cup chopped parsley
• 1 tsp. ketchup
• 12 eggs
• 1 Tbsp. butter
• 2 tomatoes, chopped
• 1 small red onion, sliced
• 1 jalapeño, seeded and chopped
• 1 avocado, peeled and sliced
• 4 Tbsp. goat cheese, softened
• 1/4 cup milk
• 4 Tbsp. sour cream
• Water to cover 
• Hot sauce to taste
• Salt and pepper to taste

DIRECTIONS

1. In a stockpot over medium heat, add garlic, oil and white onion.
2. Add turkey and brown evenly. Season with paprika, cayenne, chili powder and cumin, cover halfway with water, add ketchup and place lid on pot.
3. Cook 30 to 45 minutes or until turkey is tender.
4. Preheat oven to 325° F.
5. Remove from broth and shred with forks, until all turkey is in bite-size pieces.
6. In a large non-stick skillet over medium high heat, add red onion, jalapeño and tomato to butter and cook until soft.
7. Add turkey and cover with egg mixture.
8. Once it starts to set, add goat cheese and finish in oven.
9. Remove from oven when firm to touch.
10. Add avocado and garnish with sour cream and favorite hot sauce.