Turkey Frittata
A delicious yet nutritious way to use up your leftover turkey meat. Mushroom and spinach add some great health-boosting Vitamins and minerals. Turkey and eggs are packed with protein, so you will be feeling full afterwards.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
spinach
frozen, chopped, dry |
|
| 2 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | cup |
turkey
chopped, or chicken |
*
|
| 6 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
spinach
frozen, chopped, dry |
|
| 3E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
black pepper
ground |
|
| 237 | ml |
turkey
chopped, or chicken |
*
|
| 6 | large |
eggs
beaten |
|
Directions
Defrost and squeeze spinach dry.
Sauté the onion, garlic and mushrooms in the oil for 5 minutes.
Add the spinach, lemon juice and pepper.
Cook over low heat for 3 minutes.
Add the turkey and eggs to the spinach mixture.
Pour into a greased 9 inch round baking dish .
Bake in 350℉ (180℃) F oven for 25 to 30 minutes or until eggs are set.
Cut into wedges to serve.
