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Healthy Turkey and Vegetable Frittata

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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!

Overhead view of a slice of turkey and vegetable frittata on a square plate, next to a full frittata in a cast iron 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!

Close up of a turkey and vegetable frittata in a cast iron skillet with a slice missing.

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
A slice of turkey and vegetable frittata on a square plate, next to a full frittata in a cast iron skillet.
Overhead view of a turkey and vegetable frittata in a cast iron skillet.

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.

A slice of turkey and vegetable frittata on a square plate, next to a full frittata in a cast iron skillet.

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Author: Julie Chiou
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  • 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.


  • 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.


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.

Course: Breakfast/Brunch
Cuisine: American
Keyword: egg frittata, frittata recipe, healthy breakfast recipe
Recipe Rating


Tuesday 18th of October 2016

What kind of sundried tomatoes do you use? I can get them packed in oil or not.


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!!


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!