Turkey and Vegetable Baked Frittata Recipe

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

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 137kcal

Author Hannah Healy

Pre-heat the oven to 415°F.
Dice the onions. Slice the zucchini into uniform sizes. Slice the cherry tomatoes in half.
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 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.
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.