Turkey Kale Frittata

What’s eggy and veggie and delicious all over? This Turkey Kale Frittata! Simple and easy to whip up and bake, this dish will serve you well as a make ahead breakfast or the centerpiece of a brunch party. It’s also a perfect way to use up the leftovers of your Thanksgiving turkey…

 

An eggy, veggie-packed Turkey Kale Frittata, the perfect centerpiece for a brunch party.

 

 

This delectable dish is completely grain free and easily made dairy free. I like to use goat cheese since I’m cutting back on cow’s dairy, but Daiya also works well, or you can just focus on the meat and veggies. 

 

An eggy, veggie-packed Turkey Kale Frittata, the perfect centerpiece for a brunch party.

 

 

If you enjoyed my Veggie Feta Frittata, you’ll love this rendition. It’s packed with protein and healthy fats to kick-start your day or to pair with a sweet potato or some plantains for a breakfast-for-dinner delight. Want some crust after all? Try the cornmeal crust featured with my Broccoli Cheddar Quiche, or keep it grain free with a quinoa crust by using the recipe in my Smoked Salmon & Quinoa Quiche.

 

An eggy, veggie-packed Turkey Kale Frittata, the perfect centerpiece for a brunch party.

 

 

Thanksgiving is definitely my favorite holiday, but even I sometimes tire of the same old turkey and cranberry sauce leftovers, so Friday morning will see me whipping up this dish for a breakfast treat. If you decide to do the same, enjoy and don’t be shy – use those food photography skills and show me on Instagram at @renaissancerunnergirl!

 

An eggy, veggie-packed Turkey Kale Frittata, the perfect centerpiece for a brunch party.

 

 

 

Turkey Kale Frittata
 
Recipe Type: Breakfast, Brunch
Cuisine: Grain Free, Gluten Free, Dairy Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 8 slices
A deliciously grain free and dairy free frittata, filled with turkey, kale, and other protein-packed goodness.
Ingredients
  • 8 large eggs
  • 1/4 cup coconut milk
  • 2 Tbsp olive oil
  • 1 cup shredded kale
  • 6 oz roast turkey breast
  • 2 tsp basil
  • 2 tsp paprika
  • 2 tsp black pepper
  • Optional: 2-3 oz goat cheese or Daiya
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, beat eggs until frothy.
  3. Add in coconut milk and olive oil and stir well.
  4. Shred or chop turkey breast into small chunks and add to egg mixture along with spices.
  5. Steam kale or sauté in a pan, then add to egg mixture.
  6. If desired, add in cheese.
  7. Grease a 9″ pan with olive oil and pour in frittata mixture.
  8. Bake at 375 degrees for 25-30 minutes, depending on oven strength.
  9. Let cool for at least 30 minutes, then slice and serve and enjoy.
Serving size: 1 slice

 

 

 

 

 

[Tweet “Try a Turkey Kale Frittata for a delicious protein-packed breakfast! #Frittata #GrainFree #HealthyLiving #Breakfast”]

 

 

 

 

Are you a fan of frittatas for breakfast?

 

What’s your favorite combination in an egg dish?

 

 

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

8 thoughts on “Turkey Kale Frittata

  1. This looks delicious! I’ve been meaning to go back to my egg-based breakfast for a while, but I’ve been dreading the work involved. But a make ahead breakfast…?!? Genius – thanks for reminding me!
    Have a great day! 🙂

    Like

  2. Pingback: WIAW #32 | Renaissance Runner Girl

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