Nothing is better than a hearty and filling Sunday morning brunch. Last Sunday was cold and rainy and I was in the mood for something different than the usual toast and scrambled eggs. So I went on the same old mission of finding something to make out of the ingredients we had in the kitchen. I really enjoyed the Eggplant Kuku that we had made earlier and decided to try and make something similar like a Frittata. I finally found something similar in a Skinnytaste cookbook I received from my stepmom last Christmas. Gina Homolka is one of my favorite chefs, my stepmom, big sister and I love her healthy recipes.
Of course I had one out of the 6 main ingredients her recipe called for. So I improvised. James had explored the winter farmer’s market the day before and had come back with several ingredients that I actually needed so it worked out great!
Just a heads up, this recipe calls for a oven proof skillet just like the Eggplant Kuku. So if you haven’t gotten the cast-iron skillet then finished cooking it in the regular skillet, slide it onto a plate and flip it over into the skillet to cook the other side.
Serving Size: 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
6 Large Fresh Eggs
1 Tbl Grated dried Parmesan Cheese
2 Tbls Olive Oil
1/2 lb ground Turkey
1 small red or yellow onion
2 red or yellow potatoes
1 Cup fresh spinach, stems removed
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp smoked sea salt
1/8 tsp ground black pepper
Directions:
Peel and chop up the potatoes in 1 inch cubes.
Slice the onion and remove the stems of the spinach
Heat a 9 or 10 inch skillet on medium high, once hot (test by throwing a couple of water droplets on it and if they sizzle its ready) add 1 tbl of olive oil.
Add the sliced onions to the skillet. Make sure they are thoroughly coated in oil, reduce the heat to medium. Let them cook for about 4 minutes or while you do the next step.
Preheat the oven to 400.
Crack the eggs into a large bowl and add the cheese. Add the smoked sea salt and ground black pepper and whisk.
Add the ground turkey to the onions in the skillet. Break up the turkey with a spatula or wooden spoon while it cooks. Careful not to overcook the turkey, I find ground turkey can be a bit dry.
After about 5 minutes or until the turkey is cooked through transfer the onions and turkey to a plate. Add the second tablespoon of olive oil to the skillet and add the potatoes. Season with the paprika and garlic powder. Cook the potatoes over medium-low heat, mixing occasionally so they are lightly brown and tender. Add the spinach on top of the potatoes, spread out so the leaves aren’t overlapped. Cover and let the heat slightly wilt the leaves, about 2 to 3 minutes.
Add the onions and sausage back into the pan. Give the egg mixture another quick whisk and pour it gently and slowly over everything in the skillet. Reduce the heat to low and cook until the edges are set, about 6 minutes. Transfer the skillet to the preheated oven and cook for 8 to 10 minutes. Check it after 8 and if it doesn’t look set (give it a little jiggle if you’re not sure and if it wiggles it means its not set) cook for an additional 3 minutes. Remove from the oven.
You can serve the Frittata either straight from the skillet like pie from a pie tin/dish or you can invert it onto a plate. With a cast iron this takes larger hands and adapt mitted-hand dexterity, so if you’re unsure best to just serve it from the skillet. Just remember it will keep cooking slightly because the skillet is hot. So if you’re not serving all 8 pieces just take them out and put them on a plate to cool before you store them for leftovers, believe me you’ll want more!
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