Turkey Sun Dried Tomato Frittata
In this rustic fritatta I add savory spices to ground turkey making it taste just like your favorite breakfast sausage. The addition of bone broth in place of milk makes this frittata a protein packed breakfast that the whole family will love.
Turkey Sun Dried Tomato Fritatta
Rated 5.0 stars by 1 users
Category
Brekfast
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
In this rustic fritatta I add savory spices to ground turkey making it taste just like your favorite breakfast sausage. The addition of bone broth in place of milk makes this frittata a protein packed breakfast that the whole family will love.
Ingredients
- 1 teaspoon fine sea salt
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1 teaspoon dried sage
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1 teaspoon dried thyme
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3/4 teaspoon black pepper
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1/2 teaspoon fennel seeds
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1/4 teaspoon marjoram
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1/8 teaspoon ground nutmeg
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12 ounces Organic Prairie© Ground Turkey
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1 tablespoon Organic Valley® Ghee
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1/2 cup diced yellow onion
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1/2 cup chicken bone broth
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1/2 cup sun dried tomatoes
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2 avocados, for serving
Directions
- Preheat the oven to 400°F.
- In a medium bowl, add the sea salt, sage, thyme, pepper, fennel seed, marjoram, and nutmeg and mix together. Add in the ground turkey and stir to combine completely.
- In a 10-inch cast iron skillet over medium/high heat, add the ghee and onions. Cook for 1 to 2 minutes, or until translucent. Add in the ground turkey and break up with a spatula. Continue to cook until turkey is fully cooked, about 10 minutes. Remove from heat.
- In a large bowl, whisk the eggs and bone broth together.
- Add the egg mixture to the skillet over the top of the turkey. Top with sun dried tomatoes.
- Bake for 20 to 25 minutes, or until the eggs look set.
- Serve with avocado slices.
