Veggie and Ground Turkey Frittata
This frittata dish is filled with spiced ground turkey, zucchini, broccoli, and tomatoes, making it an easy one-pan meal. I like to prepare it ahead, slice it up, and simply reheat it when I need something filling but light.
Ingredients
- 1 tablespoon Oil
- 1 Zucchini (Sliced into rounds)
- 1 Cup Broccoli Florets (Chopped)
- 1 Cup Ground Turkey ((cooked and seasoned with taco seasoning) see notes)
- 10 Cherry Tomatoes (Halved)
- 6 Eggs (Whisked)
- Salt and Pepper
- 1/4 Cup Whole Milk
Instructions
- 1
Preheat oven to 375° F.
- 2
Heat a cast iron skillet over medium heat with oil. Saute zucchini and broccoli with some salt and pepper for a few minutes. Add in cooked ground turkey. If using raw turkey, cook it with taco seasoning until no longer pink, drain any liquid, and add it to the veggies.
- 3
Whisk eggs vigorously, add milk, salt, and pepper. Whisk again and pour into the skillet. Top with halved cherry tomatoes, with the seeds facing up so they don't run into the frittata.
- 4
Bake for about 15 minutes, or until it puffs up. Then broil for 2-3 minutes to get some color on the top.
- 5
Allow to cool for a couple of minutes, slice and serve for breakfast with toast or with a side salad for lunch/dinner.
Cook it from the original
This recipe comes from thaicaliente.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thaicaliente.com