Turkey & Veggie Frittata
This is a delicious high-protein frittata! Great for breakfast, lunch, or dinner. Serve it with a side salad for 2 servings of vegetables and 34 grams of protein. The secret ingredient …a high-quality cottage cheese.
Ingredients:
1 pound ground turkey or beef
12 eggs
1 cup cottage cheese
2+cups spinach,
1 to 1 ½ cups mushrooms,
1 cup tomatoes
Salt and white pepper. You can use black pepper if you prefer.
1/4 cup shredded cheese like cheddar
Instructions:
Preheat the oven to 350 degrees
Heat a cast iron skillet or oven-proof skillet over medium to medium-high heat.
Once hot, add a tablespoon of olive oil. Add the ground meat, salt, and pepper, and cook until the meat is no longer pink, approximately 7 to 8 minutes, stirring often. Turn the heat down to medium.
Add mushrooms and cook for an additional 2 minutes.
Stir in tomatoes and cook for another 2 minutes.
Add spinach and cook until wilted. Season with salt and pepper to taste.
In a separate bowl, whisk together eggs, cottage cheese, 1/2 tsp salt, and 1/4 tsp white pepper.
Add another tablespoon of oil to the skillet with the meat and veggies. Pour the egg mixture into the skillet and stir for a minute or two to fully incorporate the meat and vegetables.
Sprinkle shredded cheese on top. Transfer the skillet to the oven. Bake for 25 - 30 minutes or until the frittata is set.
Remove from the oven and let it rest for 5 minutes before serving.
Serve it with a side salad or cooked vegetables for a complete and satisfying meal!
Side Salad Suggestion:
My favorite salad to pair with a frittata– Alison Roman’s Vinegared Romaine with Sour Cream, Bacon, and Herbs.
Nutrition Facts:
Sliced into 8 servings. Each serving will be about 26 grams of protein. Having it with the suggested salad would provide approximately 30 grams of protein in total.
Sliced into 6 servings. Each serving will have 34 grams of protein. Serve it on a bed of lightly salted leafy greens drizzled with olive oil and sherry vinegar.
Happy cooking and bon appétit!
