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Wednesday, July 23, 2008

Turkey Frittata with Spinach and Broccoli

Eating healthy is on everyone's mind these days. Two of the veggies that make it on all the "eat healthy" lists is broccoli and spinach. I discovered frittatas because I was looking for a way to incorporate healthier items into all of my meals, but the thought of having steamed broccoli for breakfast was not appealing. I enjoy the fritatta becaue I'm one of those people who can't really eat eggs by themselves and omelettes never seem done enough for me. I created this recipe because I had these odds and ends in my fridge and to keep them from giving up the ghost. If your doctor has warned you off eggs, this works equally well with egg beaters.

2 tbsp olive oil
2 C baby spinach washed and dried
2 C broccoli tops chopped
1 tsp butter
2 cloves garlic chopped
½ C red onion sliced
½ C red bell pepper sliced
½ lb ground turkey
1 tsp Dry Italian herbs
1 tsp Creole seasoning blend
1 tsp Black pepper
5 eggs
2 tbsp Italian bread crumbs
1 C Gruyere cheese grated

Preheat oven to 325 degrees. Add olive oil and butter in a large saut̩ skillet with an oven safe handle*. Add ground turkey and cook until brown. Saute garlic, onion, broccoli and bell pepper for about 5 Р6 minutes. Add spinach and stir to wilt the spinach. Put in herbs, seasoning, pepper and bread crumbs. Beat eggs thoroughly before adding to the skillet. Add the eggs and incorporate everything. Add half the cheese and stir to distribute through the egg mixture. Sprinkle the rest of the cheese on top of the frittata and place in the oven. Bake until golden and cheese is melted

Recipe courtesy of Demetria Dixon ©2005

*Tramontina makes a wonderful line that has removable handles so they work equally well in the oven or on top of the stove.

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