This dish is great because you can make the frittata “filling” ahead of time and then quickly finish the rest of the frittata later. (This is great for quick morning meals!)
Servings: 6
21 Day Fix Container Equivalents: 1/2 green, 1/2 yellow, 1 red, 1/2 blue, 1/2 teaspoon
Filling Ingrediants:
- 2 chopped bell peppers
- 1 tsp olive oil
- 1/2 chopped onion
- 2 cloves minced garlic
- 3/4 lb ground turkey
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup organic tomato sauce
- 1 cup cooked quinoa
- 1/2 corn kernels
- 1/2 cup Montery jack cheese
Frittata Ingredients:
- Frittata filling
- 6 large eggs
- 1/4 tsp salt
- 1/2 cup Parmesan cheese
- 1 tsp olive oil
- 1/4 cup Montery jack cheese
- 1 tbsp Rosemary
Filling Instructions:
- Heat oil in skillet over medium heat
- Add onions and peppers, stir and cook until onions are translucent
- Add garlic and cook for one minute
- Add turkey, chili powder, cumin, salt, and pepper; cook until turkey is no longer pink
- Add tomato sauce, quinoa, and corn; cook until heated through
- Store filling in refrigerator or freezer in airtight container until ready to make frittata
Frittata Instructions:
- Preheat oven to broil
- Heat oil in cast iron skillet over medium heat
- Beat eggs
- Add Parmesan cheese, salt, and filling to egg mixture and stir
- Pour mixture in skillet
- Cook stirring frequently with rubber spatula until egg mixture has begun to set up, about 5 minutes
- Sprinkle Montery Jack cheese and rosemary on top of egg mixture
- Place skillet in oven and broil for 3-4 minutes or until browned
Nutritional Information: Calories 319, Fat 17.2g, Cholesterol 269 mg, Sodium 554 mg, Potassium 303 mg, Carbs 14.5 g, Protein 25.1 g, Vitamin A 14.3%, Vitamin C 46%, Calcium 15.4%, Iron 14.2%
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