Broccoli and Spaghetti Frittata

8 ounces sweet or hot Italian sausage, casing removed1 tablespoon olive oil1 large garlic clove, chopped1 bag (16 ounces) chopped broccoli, par cooked 1/2 teaspoon kosher saltFresh-cracked pepper, to taste8 ounces cooked turkey, cubed1 package (10 ounces) rice vermicelli, cooked, rinsed and drained 1/2 cup fontina or Monterey Jack cheese, grated8 large eggs, lightly beatenHeat oven to 400 degrees.Cook sausage in a heavy oven-proof skillet (preferably cast iron) over medium heat, breaking up the meat with a spoon, as it cooks. Transfer to a paper towel-lined plate and drain well.Add oil and garlic and sauté for 1 minute. Add broccoli and cook, stirring 3 minutes. Add salt, freshly ground pepper, turkey and sausage and toss. Remove from heat, add vermicelli, cheese and eggs and toss well. Smooth top and bake 20-25 minutes or just until mixture is set. Let stand 5 minutes then cut into wedges and serve.Serves six.Gluten Free Pantry, www.glutenfree.com