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!

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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.

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5 from 1 vote

Turkey and Vegetable Frittata

By: Julie Chiou

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 minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Equipment

• Baking dish
• Cast iron skillet

Ingredients 

½1x2x3x

• ▢ 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

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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

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

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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.

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