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SERVES: 7 | TIME: 35 MIN
INGREDIENTS
- 10 large eggs
- 1 Tbsp olive oil
- 1/2 cup almond milk, unsweetened
- 1 cup yellow onion, finely diced
- 1 tsp balsamic vinegar
- 1 bunch kale, chopped
- 1/2 cup Parmesan, grated
- 1/2 lb organic ground turkey
- 1/2 cup fresh sage
- Pinch of salt and pepper
PREPARATION
- Preheat oven to 350°F.
- In a large skillet, heat 2 Tbsp olive oil over medium-high. Add the ground turkey and onion plus a dash of salt. Let cook until turkey is browned and cooked through.
- Add balsamic vinegar, kale, sage and another generous pinch of salt. Cook, stirring occasionally, until kale is wilted (~2 min). Remove from heat.
- In a separate bowl, whisk eggs, almond milk and parmesan cheese. Pour eggs into pie pan with turkey & veggie mixture.
- Bake for ~30 minutes or until lightly browned on top and knife comes out clean.
NOTE: Eat 1 slice of frittata with 1 apple as your morning snack M-F this week.
Like this recipe? Try this Basil-Feta Frittata next time!
