Start your mornings with a slice of this protein-packed mushroom and turkey frittata. It’s sure to keep you full and energized all morning!
Frittatas are a great way to serve a brunch crowd, or they can be an easy way to meal prep your breakfasts for the week. Plus, it’s a great way to use up a surplus of eggs—this recipe calls for 10 of them!
We use a savory combination of ground turkey, sliced mushrooms, and fresh thyme for this recipe, but you can use any other herbs or veggies you have on hand. Small slices of zucchini, broccoli, rosemary, basil, or parsley would also work great here. You can also swap the ground turkey for bison, pork, or beef.
Start by cooking the ground turkey in a large cast iron skillet until browned, then stir in the mushrooms, garlic, and thyme. While the mushrooms are softening, whisk the eggs with a bit of almond milk and black pepper. Pour the eggs over the turkey, making sure everything is evenly coated. Continue to cook on the stovetop until the edges are set, then transfer to the preheated oven and bake for just 10 minutes more.
Let your frittata cool for five minutes before serving. Then slice, serve, and enjoy!
Tip: Store your leftovers in an airtight container in the refrigerator, then simply reheat to enjoy on busy mornings!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
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Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
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As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.
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