Ingredients
Protein
- 10 large eggs
- 8 ounces ground turkey (or beef, pork, or a mixture)
- 2 teaspoons olive oil (divided, more as needed)
- 2 teaspoons Italian herb seasoning
- ½ teaspoon dried sage (or ¼ teaspoon ground sage)
- ½ teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
Vegetables
- 5 ounces crimini mushrooms
- 1 red bell pepper (or tomatoes)
- 1 medium zucchini (or frozen broccoli)
- 3.5 ounces spinach (or other greens)
Cheese
- 2.5 ounces feta cheese (or other type of cheese)
Instructions
- Preheat and Prepare Egg Mixture: Preheat your oven to 375ºF. In a 9x9-inch (or 10x10) glass casserole baking dish, whisk together the eggs with a pinch of salt and pepper. Set aside.
- Cook the Ground Turkey: Heat a deep-sided skillet over medium heat and add a drizzle of olive oil. Add the ground turkey along with Italian herb seasoning, sage, salt, and pepper. Cook, breaking the meat into small pieces, until fully cooked through. Remove the turkey from the skillet and place it directly into the casserole dish with the eggs if desired.
- Prepare the Vegetables: Wash and prepare all vegetables by thinly slicing the mushrooms, dicing the bell pepper and zucchini into medium pieces, and roughly chopping the spinach or other greens.
- Sauté Mushrooms: Add a little more olive oil to the skillet and sauté the sliced mushrooms over medium heat for several minutes until browned. Add a pinch of salt toward the end, stir once more, then remove from the skillet. Transfer mushrooms directly to the casserole dish with the eggs and turkey.
- Sauté Remaining Vegetables: Drizzle additional olive oil into the same skillet and sauté the diced bell peppers with a little salt for about 3 minutes. Add the zucchini and cook another 2-3 minutes to evaporate excess water. Finally, add the spinach and cook just until wilted.
- Combine Ingredients: Add the cooked bell peppers, zucchini, and spinach to the casserole dish. Crumble the feta cheese on top and stir gently to combine all ingredients evenly. Add extra feta cheese on top if you prefer.
- Bake the Frittata: Place the casserole dish in the preheated oven and bake at 375ºF for 30 minutes, or until the center is set and no longer jiggly but before the top browns excessively.
- Cool and Serve: Allow the frittata to cool for 10 minutes before slicing into four servings. Serve warm with your favorite sides such as fruit or starch.
Notes
- The glass baking dish used is approximately 9 ¾ x 9 ¾ inches (25cm x 25cm), available at IKEA or Amazon.
- For firmer mushrooms with more texture, brown them before seasoning with salt; for softer mushrooms, salt immediately when cooking.
- To meal prep, cut the frittata into pieces and store in an airtight glass container for 4-6 days.
- Reheat individual portions in the microwave for about 2 minutes or in a 300ºF oven or toaster oven for about 10 minutes. Using an air fryer for reheating is reported to work well but is untested by the author.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
