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Kickstart your day with this healthy turkey and vegetable frittata recipe. This is an easy, high-protein breakfast idea jam packed with eggs, ground turkey, kale, onions, and sun-dried tomatoes. Ready in 20 minutes in one skillet!
Easy Vegetable Frittata with Ground Turkey
Well first, doesn’t this turkey and vegetable frittata look mouth-watering? This is my first ever homemade frittata. I have always been skeptical of making one because I didn’t have the right skillet for it. None of my skillets were oven-safe, so frittatas were (literally) off the table until now!
What’s In a Breakfast Frittata?
I loved the ingredients I added to this egg frittata. Kale is SUCH a hearty vegetable to throw into a breakfast recipe. I really love it (pssst, this is my first time ever cooking with kale – can you believe it??). Wouldn’t you love to make this vegetable frittata at home in the same skillet? Of course you would! All you need is:
- Eggs
- Ground turkey
- Sun-dried Tomatoes
- Onion
- Kale
This vegetable frittata recipe is super simple, delicious, and high in protein. You can whip it up in a single skillet in just 20 minutes, for a healthy breakfast or satisfying brunch.
Turkey and Vegetable Frittata
Equipment
Ingredients
- 10 large eggs
- ½ pound (227 g) ground turkey
- ¾ cup (83 g) sundried tomato halves, sliced
- ½ large onion, diced
- 2 cups (134 g) of loosely packed kale leaves, ribs removed
- Salt and pepper, to taste
Instructions
- Turn the boiler on in your oven.
- In a large bowl, whisk together the 10 eggs. Set aside.10 large eggs
- In an oven-proof skillet or cast iron pan over medium high heat, brown the ground turkey then add in sundried tomatoes and onions. Cook until onions are tender and translucent, about 5 minutes.1/2 pound (227 g) ground turkey, 3/4 cup (83 g) sundried tomato halves, 1/2 large onion
- Gently add in the kale leaves, little by little. They will wilt down a lot so as soon as one batch wilts down, start adding more.2 cups (134 g) of loosely packed kale leaves
- Once all the kale has wilted, season mixture with salt and pepper then pour the eggs into the pan.Salt and pepper
- Let it cook for 1-2 minutes before running a spatula along the edge of the eggs & pan. Let cook for 1-2 minutes more, making sure the top of the frittata is still uncooked. Place the entire skillet carefully into the oven and broil for 3-5 minutes, watching it carefully as you don’t want the top to burn.
- Once the top has cooked through and browned a little, carefully (with oven mitts) remove the pan and let cool for 5-10 minutes before serving.
- You can top with cheese, hot sauce, or whatever you wish. Serve warm.
What kind of sundried tomatoes do you use? I can get them packed in oil or not.
I used them not packed in oil
Thank you! I will be making this Sunday morning for breakfast.
I cannot wait to try it!!
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I hearted it :)