Servings: 6
Calories: 260kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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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