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 (5 ml) 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 (45 ml) 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.
More Recipes You'll Love
Green eggs and turkey layers browned ground turkey under sauteed broccoli, artichokes, and spinach, then pours twelve eggs over the pan and bakes it all into a frittata. Seuss aside, this is the crowd-sized go-to that feeds a table and freezes in portions. Top each slice with salsa or guacamole.
Pro Tips
- Brown the turkey first and drain the liquid before layering; a watery base makes the frittata weep.
- Cook the broccoli only until just tender - it bakes another 45 minutes and turns to mush if fully cooked in the skillet.
- Pour the eggs last and spread them evenly over the vegetables so every slice binds properly.
- Cool it a day and vacuum seal individual portions - the recipe's own freezing method.
Frequently Asked Questions
Can I use other meat?
Ground sausage swaps in for the turkey per the variation.
How do I serve it?
With salsa, chunky guacamole, or chipotle dipping sauce - the recipe puts sauces alongside.
Does it freeze well?
Yes - cool it a day, vacuum seal individual portions, and freeze.
Recipe Card
Ingredients
Method
- 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.
