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Home » Breakfast » Turkey & Veggie Baked Frittata Recipe (Paleo & Keto)

Turkey & Veggie Baked Frittata Recipe (Paleo & Keto)

August 14, 2020 by Hannah Healy 6 Comments

Square slice of turkey veggie baked frittata on a white plate on a white wooden surface with cherry tomatoes and basil next to it with the full frittata dish next to it

This turkey and veggie baked frittata recipe is the perfect breakfast or brunch favorite. It's bursting with fresh flavors and packed with protein!

Total Time: 50 minutes
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This turkey and veggie baked frittata recipe is the perfect breakfast or brunch favorite. It’s bursting with fresh flavors and packed with protein!

Square slice of turkey veggie baked frittata on a white plate on a white wooden surface with cherry tomatoes and basil next to it with the full frittata dish next to it

This is one of my favorite things to make when tomatoes and basil are in season and are so fresh and fragrant. This frittata would go perfectly with some healthy paleo applesauce muffins or easy almond flax bread for a fun breakfast or brunch!

Why I love this recipe

  • The combination of fresh basil, juicy tomatoes and rich eggs create a delicious dish packed with dynamic flavors.
  • This turkey and veggie baked frittata recipe is a great dish to bring to a potluck. It tastes great served hot or cold and it travels well.
  • Many frittata recipes are loaded with dairy and cheese. This one is special for those who are dairy-free or lactose intolerant.
  • This recipe can easily be customized. You can swap out the veggies listed for ones you have on hand.

Square slice of turkey veggie baked frittata on a white plate on a white wooden surface with a red a white striped dish towel next to it

Recipe Tips

  • You can swap out the ground turkey for ground beef or broken up chicken sausage, but it will slightly alter the flavor.
  • If you’re keto you can substitute almond milk for whole milk. I wouldn’t use coconut milk for this since it will alter the flavor too much.
  • You can switch the veggies for ones you have on hand. For example, use bell peppers instead of zucchini or baby kale instead of baby spinach. I do recommend keeping the basil and tomatoes for the rich flavors. You can even add in feta cheese for more flavor or a dairy-free cheese.
  • This will last for about 5-7 days in the refrigerator.

turkey and veggie baked frittata in a clear rectangular baking dish on white wooden surface

 

How to Make this Turkey & Veggie Baked Frittata Recipe

Start by pre-heating the oven to 415°F. Dice the onions and chop the zucchini into uniform slices. Slice the cherry tomatoes in half. Set veggies aside. Add 1 tbsp refined coconut oil to a large pan on medium-high heat until the oil is hot. Add chopped onions to the pan and cook, stirring occasionally until the onions have started to cook and brown a little (about 2-4 minutes).

Chopped onion cooking in a pan on the stove

Add in the ground turkey, then add in 1 tsp salt, 1 tsp pepper and 1 tbsp garlic powder and mix. Allow to cook, stirring every couple minutes until it has browned and cooked through (about 5-10 minutes).

Seasoned ground turkey cooking in a pan on the stove

Once the turkey has cooked through, set aside the turkey and onion mixture in a bowl.

Cooked ground turkey in a mixing bowl

Keep the heat at medium-high and add the sliced zucchini and cherry tomatoes. Let them cook on one side for a couple minutes until the zucchini has a slight golden brown on it, then mix them and cook for another couple of minutes. Add in the basil and spinach and stir until the greens have wilted and cooked down. Turn off the heat.

sliced zucchini and tomatoes in a sauté pan on the stove

Add the veggie mixture to the bowl with the turkey. Grease a 9×13 glass baking dish or a 12 inch cast iron skillet. Add whisked eggs, milk and 1 tsp salt and pepper to the bowl with the turkey and veggies and mix together thoroughly.

Uncooked frittata ingredients combined in a mixing bowl

Pour mixture into baking dish or cast iron skillet.

uncooked turkey and veggie baked frittata in a clear rectangular baking dish on white wooden surface

Bake at 415°F for 20-25 mins or until the eggs are cooked through.

Square slice of turkey veggie baked frittata on a white plate on a white wooden surface with cherry tomatoes and basil next to it with the full frittata dish in the background

Did you like Turkey & Veggie Baked Frittata Recipe (Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

4.91 from 10 votes
Square slice of turkey veggie baked frittata on a white plate on a white wooden surface with cherry tomatoes and basil next to it with the full frittata dish next to it
Print
Turkey & Veggie Frittata Recipe (Paleo & Keto)
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

This turkey and veggie baked frittata recipe is the perfect breakfast or brunch favorite. It's bursting with fresh flavors and packed with protein!

Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Keyword: Baked Frittata
Servings: 12 servings
Calories: 137 kcal
Author: Hannah Healy
Ingredients
  • 1 tbsp refined coconut oil (or other cooking oil) + extra for greasing the pan
  • 12 eggs
  • 1 zucchini
  • 1 tbsp Garlic powder
  • 1 lb ground turkey
  • 1 cup cherry tomatoes
  • 1 bunch Basil
  • 2 cups baby spinach
  • 1 cup chopped onions (about 1 medium onion)
  • 1/2 cup unsweetened almond milk (or any other type of milk)
  • 2 tsp sea salt
  • 2 tsp black pepper
Instructions
  1. Pre-heat the oven to 415°F.

  2. Dice the onions. Slice the zucchini into uniform sizes. Slice the cherry tomatoes in half.

  3. Add 1 tbsp refined coconut oil to a large pan on medium-high heat until the oil is hot. Add chopped onions to the pan and cook, stirring occasionally until the onions have started to cook and brown a little (about 2-4 minutes).

  4. Add in the ground turkey, then add in 1 tsp salt, 1 tsp pepper and 1 tbsp garlic powder and mix. Allow to cook, stirring every couple minutes until it has browned and cooked through (about 5-10 minutes).

  5. Once the turkey has cooked through, set aside the turkey and onion mixture in a bowl

  6. Keep the heat at medium-high and add the sliced zucchini and cherry tomatoes. Let them cook on one side for a couple minutes until the zucchini has a slight golden brown on it, then mix them and cook for another couple of minutes. Add in the basil and spinach and stir until the greens have wilted and cooked down. Turn off the heat.

  7. Add the veggie mixture to the bowl with the turkey.

  8. Grease a 9x13 glass baking dish or a 12 inch cast iron skillet.

  9. Add whisked eggs, milk and 1 tsp salt and pepper to the bowl with the turkey and veggies and mix together thoroughly. Pour mixture into baking dish or cast iron skillet.

  10. Bake at 415°F for 20-25 mins or until the eggs are cooked through.

Recipe Notes
  • You can swap out the ground turkey for ground beef or broken up chicken sausage, but it will slightly alter the flavor. 
  • If you're keto you can substitute almond milk for whole milk. I wouldn't use coconut milk for this since it will alter the flavor too much.
  • You can switch the veggies for ones you have on hand. For example, use bell peppers instead of zucchini or baby kale instead of baby spinach. I do recommend keeping the basil and tomatoes for the rich flavors. You can even add in feta cheese for more flavor or a dairy-free cheese. 
  • This will last for about 5-7 days in the refrigerator.
Nutrition Facts
Turkey & Veggie Frittata Recipe (Paleo & Keto)
Amount Per Serving (1 slice)
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 184mg61%
Sodium 491mg21%
Potassium 303mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 844IU17%
Vitamin C 8mg10%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Turkey & Veggie Baked Frittata Recipe (Paleo & Keto)
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Filed Under: Breakfast, Gluten Free, Lunch, Paleo, Whole30 Tagged With: baked, breakfast, frittata

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Comments

  1. Kathryn Donangelo says

    August 14, 2020 at 2:15 pm

    5 stars
    I love making frittatas, especially on the weekends! I’m making this for brunch tomorrow and I know it will be a hit, thank you!

    Reply
  2. Jamie says

    August 14, 2020 at 2:02 pm

    5 stars
    I made this for brunch and it turned out delicious! I love how it’s full of colorful it turned out from all the veggies! Delicious!

    Reply
    • Hannah Healy says

      August 17, 2020 at 3:48 pm

      Wonderful! So glad you liked it!

      Reply
  3. Kait says

    August 14, 2020 at 1:55 pm

    5 stars
    What a beautiful and colorful frittata this is! I love all of the fresh vegetables like tomato and spinach. It’s a great choice for a healthy breakfast.

    Reply
  4. Cindy says

    August 14, 2020 at 1:22 pm

    5 stars
    We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody!

    Reply
    • Hannah Healy says

      August 17, 2020 at 3:49 pm

      So happy you enjoyed it!

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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By submitting your name and email you are consenting to receive a free copy of "6 Easy Tips to Quit Sugar" as well as regular newsletter emails from Healy Eats Real including information about our products and special offers. You can unsubscribe at any time.

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