Happy Thanksgiving to my American readers. And to the Canadians, Happy Fletcher Day.
Here we present a recipe that calls for both turkey and cactus. However, since it’s a frittata, it’s probably best as a morning after leftover breakfast kind of meal.
Don’t limit yourself to serving this for breakfast and brunch, frittatas are great anytime of day or night!
2 Leeks, white parts only, sliced
1 Bulb of Elephant Garlic
2 Ears of organic corn
3 Chipotle Peppers, chopped fine
4 Paddles of seared cactus, sliced into 4″ strips
1 Tomato, diced
1/2 Cup Goat Cheese
Turn your oven on to about 425 degrees….
You’ll have to click through for the rest of the instructions.
And if you were wondering why the recipe for what I am calling a “cactus and turkey recipe” doesn’t actually include any turkey in it at all…. Well… It’s a frittata so you can add any ingredient like turkey pretty easily now, couldn’t you, like you had to ask. Just throw in some leftover turkey and you’re golden!
Here, let me help.
1lb leftover roasted turkey, cut into small cubes