We absolutely love frittatas. This is one of our go-to recipes and is great for when a crowd is coming over. Feel free to mix up ingredients if this one starts to bore you. One thing we always do is make a few different sauces to pour over them. Look no further than the pages of this book for tasty salsas, Chunky Guacamole (recipe here) or Chipotle Dipping Sauce (recipe here).
2 pounds (900 g) ground turkey
1 teaspoon black pepper
½ teaspoon salt (optional)
1 tablespoon coconut oil
2 cups (300 g) onions, chopped
4 cups (700 g) broccoli florets, chopped
2 cups ((700 g) artichoke hearts, chopped
~ a couple handfuls fresh spinach, roughly chopped
1 teaspoon smoked paprika
3 tablespoons fresh basil, chopped
12 large eggs
- Preheat oven to 350°F (175°C).
- In a large skillet, brown turkey meat with salt and pepper. Drain liquid off and spread turkey meat into bottom of greased 9 inch x 13 inch (23 cm x 33cm) baking dish.
- Using the same skillet, heat coconut oil over medium heat. Add onions and stir, cooking onions until translucent.
- Add broccoli, artichoke, spinach, and paprika and cook until broccoli is tender and spinach has wilted. Add basil and remove from heat.
- Whisk eggs in bowl.
- Pour vegetable mixture over turkey meat, then pour eggs over veggies and meat.
- Bake for about 45 minutes or until eggs are cooked through.
Variation—Use ground sausage instead of turkey to change up the flavors in your frittata.
Tips & Tricks—If you find you are pressed for time and chopping a bunch of vegetables is not your thing, pay a little extra and get the pre-chopped veggies at the store. If your skillet is ovenproof, go ahead and cook all the components as directed above, then remove to a bowl. Grease your skillet with some coconut oil or other fat of your choosing, and pour in all vegetables, turkey and eggs into the skillet. Bake as you would a rectangular frittata, and slice into wedges (like a pie!).
Hints—This recipe freezes well. We like to cool our frittata for a day and vacuum seal individual portions.
