Turkey Sausage, Mushroom

Turkey Sausage, Mushroom & Goat Cheese Frittata

Look no further for the perfect breakfast or brunch dish that’s low in carbs and keto friendly. This healthy and filling frittata is loaded with protein and healthy fats to leave you ready to take on your day.

Makes 4-6 Servings

Ingredients:

q q q q 1/2 lb 85/15 ground turkey 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp Kroger zesty table blend 1/4 tsp marjoram 1/4 tsp thyme 1/2 tsp kosher salt 1/2 tsp ground sage 1/2 tsp ground fennel 1/4 tsp parsley 1/4 tsp paprika 3 cups fresh spinach, chopped 1/4 cup yellow onions, chopped 2 cups white button or baby bella mushrooms, sliced 5 whole eggs 2 egg whites 1/4 cup fat-free half and half 2 oz goat cheese 1/4 cup fresh parsley, chopped

Olive oil cooking spray

Grapeseed oil

Directions:

In a small bowl, gently mix the ground turkey and spices. Prepare a skillet with olive oil or cooking spray on mediumhigh heat. Break up the turkey in the skillet and cook until pink is gone. Drain any access fat and set aside to let cool.

In the same pan, pour in a teaspoon of grapeseed oil. Add in onions and mushrooms on medium-high heat. Cook until the onions are translucent and mushrooms have released their water. Stir in the spinach and heat until wilted. Set aside to let cool.

In a large mixing bowl, whisk eggs, egg whites, half and half, and parsley. After the turkey sausage and vegetables have cooled, pour them into the egg bowl and stir until evenly distributed.

Preheat oven to 375F. Prepare a medium-size cast iron skillet with olive oil or cooking spray, then add in the egg, meat, vegetable mixture. Stir gently and sprinkle goat cheese on top. Bake for 25–30 minutes until the eggs are puffed. Check that the eggs are cooked through.