Well first, doesn’t this frittata look mouth-watering? This is my first ever 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 out of the question until now! We gobbled up this frittata and I loved the ingredients I added to this – kale is SUCH a hearty vegetable to throw into a breakfast item. 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 frittata at home in the same skillet? Of course you would!
Turkey, Kale, Onion, & Sundried Tomato Frittata
Ingredients
- 10 large eggs
- ½ pound ground turkey
- ¾ cup sundried tomato halves, sliced
- ½ large onion, diced
- 2 cups of loosely packed kale leaves, ribs removed
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Turn the boiler on in your oven.
- In a large bowl, whisk together the 10 eggs. Set aside.
- 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.
- 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.
- Once all the kale has wilted, season mixture with salt and pepper then pour the eggs into the pan.
- 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.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Emma
Tuesday 18th of October 2016
What kind of sundried tomatoes do you use? I can get them packed in oil or not.
Julie
Thursday 20th of October 2016
I used them not packed in oil
Allison Zusmer
Sunday 24th of February 2013
I cannot wait to try it!!
Julie
Saturday 23rd of February 2013
Pinterest account 321gem I hearted it :)
Theresa J
Friday 22nd of February 2013
Looks delicious. Good Luck!!!!!
a farmer in the dell
Thursday 21st of February 2013
I'm going to have breakfast for dinner tonight! I just so happen to have most of these ingredients on hand! thanks for another fabulous recipe!