This turkey sausage and spinach frittata is a delicious, low carb breakfast recipe. Homemade turkey sausage, spinach, cheese and eggs cook up perfectly in one pan for an easy breakfast or brunch!
What's so special about this frittata recipe? Well to start, it's completely made from scratch, right down to the turkey sausage!
Homemade sausage is super easy to make with ground meat and a variety of seasonings. By making it from scratch, you can avoid nitrites and GMO ingredients that are typically found in store-bought sausage.
What you need
- pasture raised eggs
- almond milk
- ground turkey
- ghee or coconut oil
- cheese (optional)
- seasonings - garlic powder, onion powder, salt, pepper , cracked red pepper, ground thyme and ground sage
By choosing organic, grass-fed, pasture-raised ingredients your meals will have a higher quality nutritional profile.
How to make it
Preheat your oven to 375°F. In a mixing bowl, use your hands to mix the ground turkey with the seasonings until well combined. Add the ghee to the skillet and brown the ground turkey over medium-high heat.
Add the spinach and stir until wilted.
Whisk the eggs with the almond milk in a bowl and pour evenly over the turkey sausage and spinach. Sprinkle with shredded cheddar cheese.
Transfer the skillet to the oven and bake for 20-25 minutes or until the eggs are set. Let the frittata rest for 10 minutes before slicing.
TIP: The frittata is done when the tip of a sharp knife inserted into the center comes out clean.
How to store it
If you have leftovers, store them in the fridge for up to 4 days. Reheat in the microwave or in the oven.
A portion of turkey sausage and spinach frittata paired with a side of blueberries or strawberries is great for prepping a healthy breakfast ahead of time.
An omelet is made of eggs that are cooked on the stovetop with the fillings folded into the middle. A frittata is made of eggs and milk with the fillings mixed throughout the eggs. The frittata is started on the stovetop and finished in the oven.
Our favorite pan to use is a cast iron skillet because it can be used on the stovetop and transferred to the oven. Any non-stick skillet that is oven safe will work.
The leftover egg yolks can be frozen and used for later. However, Martha Stewart recommends that you add a pinch of salt or a heaping teaspoon of sugar to the container for every 4 yolks. Let the egg yolks defrost in the fridge overnight before using them.
More easy breakfast recipes
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Turkey Sausage and Spinach Frittata
- 1 tablespoon ghee
- 1 lb. lean ground turkey
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teapoon onion powder
- ½ teaspoon black pepper
- ½ teapoon cracked red pepper
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- 4 cups spinach
- 6 large eggs
- 6 egg whites
- 3 tablespoons almond milk
- ½ cup sharp cheddar cheese
- Preheat your oven to 375°F. In a mixing bowl, use your hands to mix the ground turkey with the seasonings until well combined.
- Melt the ghee in the cast iron skillet over medium-high heat. Add the ground turkey and cook until browned. Add the spinach and stir until wilted.
- Whisk the eggs with the almond milk in a bowl and pour evenly over the turkey sausage and spinach. Sprinkle with shredded cheddar cheese.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the eggs are set. The frittata is done when the tip of a sharp knife inserted into the center comes out clean. Let the frittata rest for 10 minutes before slicing.