Turkey Frittata

Turkey Frittata 2

Turkey Frittata

Course: Breakfast, Dinner, Lunch
Cuisine: Italian
Keyword: Turkey
Servings: 6
Calories: 260kcal


  • 1 lb lean ground turkey
  • 7 eggs
  • 1/8 cup cream or half and half/milk/coconut cream
  • 1 onion thinly sliced
  • 3 cloves garlic chopped
  • 5 oz mushrooms roughly chopped
  • 7 oz fresh spinach 1 standard bag
  • 1/4 cup chicken stock
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fennel seeds
  • 1 tbsp dill
  • 1 tsp pink salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper or red pepper flakes
  • 1/4 tsp allspice
  • 1/2 cup feta cheese crumbled
  • additional salt and pepper for seasoning


  • Preheat the oven to 350 degrees and heat 2 frying pans on the stove over medium-high heat
  • In a bowl, mix ground turkey with fennel, salt, pepper, garlic powder, cayenne, dill and allspice
  • Sauté in frying pan until browned and cooked through, then remove and set aside in a bowl
  • While turkey cooks, chop vegetables
  • Add sliced onion to 1 tablespoon of olive oil in the second frying pan
  • Season well with salt and pepper and cook until dark brown and soft (this will take at least 10 minutes)
  • Add garlic and cook an additional 3 minutes
  • Add mushrooms and chicken stock, then cook until softened
  • Add spinach and lemon juice to cook down
  • Taste and add any additional salt and pepper needed
  • Remove and set aside in a bowl
  • Grease 8x8 glass baking dish then fill with alternating layers of crumbled turkey and sautéed vegetables until almost full
  • Whisk together eggs and cream, then pour into the dish
  • Bake for 35 minutes, or until cooked through
  • Top with feta cheese then broil for a couple minutes for a crusty top


Calories: 260kcal | Carbohydrates: 7g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 250mg | Sodium: 673mg | Potassium: 625mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3592IU | Vitamin C: 13mg | Calcium: 147mg | Iron: 3mg
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