Turkey and Veggie Frittata
Everything you could want in frittata: kid friendly recipe steps + lots of Sizzle and Drizzle. Frittata girl summer is here.
By Sami Udell | @wholesam
7 eggs
1/4 cup half and half
2 tbsp ricotta, cream cheese, or any other cheese on hand
6 tbsp of ground turkey
1 small head of broccolini
1/2 cup spinach
2 tbsp Sizzle olive oil
3 fresh garlic cloves sliced
2 tbsp parsley
1 tomato, sliced thin
2 scallions, sliced (optional for garnish)
Drizzle finish
Salt and pepper to taste
Cheese for topping like Parmesan, mozzarella, pepper jack, or Monterrey
Instructions
Active Time: 10-15 Minutes
Full Time: 45 Minutes
Crack eggs into a mixing bowl. Add in the ricotta (or you can sub for cream cheese or cottage cheese) and half and half. Mix well. Try mixing with a whisk or take it up a notch by using a blender or handheld mixer.
Quickly blanch the broccolini. Heat up a big pot of water. Generously salt the water. Working in batches blanch broccolini for 1 minute and then remove to a tray to cool down and dry off some of the moisture. Dry it off and rough chop it for the frittata.
In a non-stick, oven safe, 8 inch pan, heat up 2 tbsp of Sizzle. Once hot, add in the turkey and work quickly to break it up as much as you can. Season turkey with salt.
Once turkey is crispy add in 1/2 diced onion, garlic confit or fresh garlic, & parsley, and sauté for 2 minutes. Then add in fresh spinach and roughly chopped blanched broccolini. Salt the veggie and ground turkey mixture.
Add in the egg mixture. Top the eggs with slices of tomatoes and lots of grated cheese (of choice) to cover the entire top.
Bake at 375 for 20 minutes, turning it up to 425 for the final 10 minutes to get a little golden on top!
Top with some fun garnishes like Drizzle, hot sauce, sliced spicy peppers, and scallions!
