Leftover Turkey Frittata

Preheat oven at 400F/200C.
Peel your patato and cook in boiling water for about 30min. Once it is almost cooked, drain the water and dice your patato. Set aside.
Wash and clean the bell pepper and slice it into quarters. Set aside.
Peel and cut your onion in 6-8 pieces. Set aside.
Using the eco-chop, one at a time, chop your bell pepper and onion.
Heat a frying pan on medium. And once hot, pour the sweet basil oil, the chopped onions and bell pepper. Cook for about 5min. Then, add your potato. Cook for another 5-10min. Until golden caramelized.
Chop your turkey in the eco-chop and set aside.
In a mixing bowl, whisk together eggs and cream. Add the turkey, goat cheese, herbes de Provence, Onion & Garlic and season to taste (salt, pepper).
Once the vegetables are almost cooked, using a spatula gently add them to your batter. Set aside.
Place your Fluted bon Mold Flexipan® on the top of your perforated baking sheet.
Pour your batter into the Flexipan®.
Bake for 30 minutes at 400F/200C. (every oven heats differently, monitor your frittata from 20min).
Once your frittata is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy. Bon appétit!