What in the world is a frittata? I really didn’t know, but I love the name. I saw a frittata recipe, but I wanted to make quite a few variations based on my tastes. Because I changed it substantially and it turned out great, I just had to share it with you.
If you know me at all, you know for a recipe to meet my criteria for great, it has to be gluten-free, sugar-free, taste awesome and be easy to cook. This recipe measured up on all counts.
I discovered, a frittata which is essentially an omelette baked in the oven. You can add your own ingredients and spices for variation. The nutmeg gives it a great flavor as does the Italian seasoning browned with the turkey. This is a quick and easy dish for any meal. Though I’m not a big egg person, I loved this baked version.
Another first for me, I’ve never used my oven-proof skillet in the oven. Word of caution, use a hot pad before grabbing the handle. Yeah, ouch!
Nonstick cooking spray
¾ cup skim milk
½ cup mozzarella cheese
½ lb. ground turkey
1 teaspoon nutmeg
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 Tablespoon olive oil
1 cup chopped kale
1 cup chopped baby spinach
1/4 cup chopped cilantro
½ medium onion, chopped
Preheat oven to 350 degrees Fahrenheit
Combine eggs, milk, cheese, salt, pepper and nutmeg in medium bowl, whisk to blend and set aside.
Brown ground turkey along with salt, garlic powder and Italian seasoning in large ovenproof skillet. Remove turkey from skillet and set aside.
Heat oil in the skillet. Add onion, cilantro,kale and spinach.; cook 3 to 4 minutes or until tender and then turn off heat. With the kale mixture still in the skilled, lightly coat sides of skillet with spray.
Add ground turkey and egg mixture to skillet.
Place skillet in oven and cook for about 20 minutes until eggs are set.
Calories per serving: 157
Carbs per serving: 3.1
Sugar per serving: 1.7
Protein per serving: 13.3