Are you tired of boring, bland breakfast options that leave you hungry and unsatisfied? Get ready to transform your morning routine with this mouthwatering Paleo Pumpkin Kale Turkey Frittata that's not just a meal, but a nutritional game-changer! Packed with protein, loaded with nutrients, and bursting with flavor, this recipe is about to become your new obsession. Whether you're a health enthusiast, a paleo diet follower, or simply someone who craves delicious, wholesome food, this frittata will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup kale, chopped
- 1 lb ground turkey
- 6 eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is ready for use.
- Heat a large skillet over medium-high heat. Add ground turkey and break it apart with a wooden spoon, cooking until completely browned and no pink remains, approximately 7-8 minutes.
- Add chopped kale to the turkey, stirring and cooking until the kale becomes slightly wilted and tender, about 2-3 minutes.
- Sprinkle garlic powder, onion powder, salt, and pepper over the turkey and kale mixture. Mix thoroughly to distribute seasonings evenly.
- In a separate mixing bowl, whisk eggs until well combined. Add pumpkin puree to the eggs and continue whisking until smooth and fully integrated.
- Pour the egg and pumpkin mixture over the turkey and kale in the skillet, ensuring even distribution.
- Transfer the skillet directly into the preheated oven and bake for 15-18 minutes, or until the frittata is set and the top is lightly golden.
- Remove from oven and let rest for 3-5 minutes to allow the frittata to set completely.
- Slice into wedges and serve hot, garnishing with fresh herbs if desired.
Tips
- For maximum flavor, ensure your ground turkey is thoroughly browned and your kale is slightly wilted before adding eggs.
- Use a cast-iron skillet if possible, as it provides even heat distribution and creates a beautiful golden crust.
- Don't overmix the egg and pumpkin mixture - whisk just until combined to keep the texture light and fluffy.
- Let the frittata rest after baking to allow it to set completely, which helps maintain its structure when slicing.
- For added nutrition, consider using organic, free-range eggs and grass-fed ground turkey.
- Fresh herbs like parsley or chives can add a bright, fresh finish to your frittata.
- If you're meal prepping, this frittata keeps well in the refrigerator for 3-4 days and can be quickly reheated.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 280mg
