This turkey and veggie baked frittata recipe is the perfect breakfast or brunch favorite. It’s bursting with fresh flavors and packed with protein!
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.
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.
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).
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).
Once the turkey has cooked through, set aside the turkey and onion mixture in a 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.
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.
Pour mixture into baking dish or cast iron skillet.
Bake at 415°F for 20-25 mins or until the eggs are cooked through.
Did you like this Turkey & Veggie Baked Frittata Recipe (Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below.
This turkey and veggie baked frittata recipe is the perfect breakfast or brunch favorite. It's bursting with fresh flavors and packed with protein!
- 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
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Pre-heat the oven to 415°F.
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Dice the onions. Slice the zucchini into uniform sizes. Slice the cherry tomatoes in half.
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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).
-
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).
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Once the turkey has cooked through, set aside the turkey and onion mixture in a bowl
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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.
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Add the veggie mixture to the bowl with the turkey.
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Grease a 9x13 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. Pour mixture into baking dish or cast iron skillet.
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Bake at 415°F for 20-25 mins or until the eggs are cooked through.
- 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.
