Healthy Turkey and Vegetable Frittata

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

This healthy turkey and vegetable frittata is a high-protein breakfast made with eggs, kale, onions, sun-dried tomatoes, and lean ground turkey. A quick and easy frittata recipe to make for breakfast or brunch!

5 from 1 vote

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Julie Chiou

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Ingredients 

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• ▢ 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

Equipment

• Baking dish
• Cast iron skillet

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

Serving: 1 Serving | Calories: 221 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 11 g | Fiber: 2 g | Sugar: 5 g

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.

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.