This post may contain affiliate links. Please read our disclosure policy.
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.
- 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.
Looks delicious. Good Luck!!!!!
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!
Fun dish!! You know what though? You totally need to come up with a new name lol. I went over this with Gina back in the day. Fri ‘ta-ta’ doesn’t work for me. Chandler style giggles.
This is gorgeous! Such a perfect match for the quince color :)
Voted!
p.s. That frittata looks deeeelish.
I voted for ya! And I seriously love this frittata! I love anything with eggs and cheese. I cant wait to make this beaute!
Oh mylanta! I love fritattas but sadly my family hates me and they don’t like them. So when I make them I have like, leftovers for a month. But that doesn’t bother me since I’m a glutton, and therefore I am SOOO making this to eat in the month of March! :) LOVE that you used turkey!
I’m so making this, this weekend – this looks fab!
And best of luck on the Pinterest contest – I voted!!
Thanks for posting such fabulous recipes…love, love, your website!
Voted!!
I love frittatas and don’t have nearly enough of them! This one looks so flavorful!
I’ve only cooked with kale one time and it was a disaster – I might have to try it again in THIS gorgeous thing!