• 1 tbsp olive oil
  • 1 lb 93% lean ground turkey
  • 1 cup cremini mushrooms, sliced
  • 1 tsp garlic, minced
  • 2 tsp fresh thyme leaves
  • 10 eggs
  • ⅓ cup almond milk
  • ¼ tsp black pepper
  1. Preheat the oven to 425ºF and move the oven rack to the center.
  2. Heat the olive oil in a large cast iron skillet over medium heat. Add ground turkey and cook for 5 minutes, using a spatula to break up the meat into crumbles.
  3. Stir in the mushrooms, garlic, and thyme. Continue to cook for 3-4 minutes longer, until mushrooms begin to soften. Reduce heat to low.
  4. Whisk together the eggs, almond milk, and black pepper. Pour over the turkey and mushrooms and rotate the skillet to evenly cover. Cook for 8 minutes longer, until edges are set.
  5. Transfer the skillet to the oven and bake until eggs are set, 8-10 minutes. Let the frittata cool for 5 minutes before slicing.