Italian Ground Turkey Frittata
The frittata is an Italian staple that works beautifully for any meal of the day. This version layers lean ground turkey, cremini mushrooms, wilted spinach, and cubed potatoes into a fluffy egg base seasoned with Italian herbs and fresh basil, finished under the broiler for a golden top. Ready in under 35 minutes and sized for two, it's a satisfying, protein-rich option that fits just as well on the weeknight dinner table as it does at a weekend brunch.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Italian Ground Turkey Frittata
Servings: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 1/2 frittata
Ingredients
- 1/4 lb lean ground turkey (99% fat free)
- 1 tsp olive oil
- 1/2 lb russet or baking potatoes, cut into 1/2-inch cubes (about 1 1/2 cups)
- 2 cups onion, sliced
- 2 cups ready-to-eat spinach, washed
- 2 cups cremini (baby bella) mushrooms, sliced
- 2 tsp garlic, minced
- 2 large eggs
- 4 large egg whites
- 1/4 cup skim milk
- 1/2 cup fresh basil
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp Italian seasoning
Instructions
- Preheat the broiler.
- Heat the oil in a medium, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and sauté 3 minutes. Add the ground turkey, Italian seasoning, and onion; sauté for 3-5 minutes, stirring several times.
- Add the spinach, mushrooms, and garlic. Continue to cook 1 to 2 minutes.
- Meanwhile, whisk the whole eggs, egg whites, and milk together. Tear the basil into small pieces and add to the egg mixture along with the black pepper.
- Pour egg mixture into the skillet and gently stir vegetables to make sure the egg mixture spreads throughout the pan. Press the turkey and vegetables into the egg mixture. Turn the heat to low and cook 10 minutes. Frittata will be mostly cooked through.
- Place the frittata under the broiler for 1 to 2 minutes to brown. Watch to make sure the top doesn't brown too much.
- To serve, loosen frittata around edges, cut in half, and slip each half onto an individual plate.
