Pumpkin Kale and Turkey Frittata

Savor your leftovers with this Paleo Pumpkin Kale and Turkey Frittata.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. First sautee your veggies in a skillet until tender. Add in your turkey (cooked) and spread evenly in cast iron skillet.
  2. In another bowl, whisk your eggs and add in your milk, pumpkin, starch, and spices.
  3. Pour over the skillet mixture and top with addition basil or chili pepper.
  4. Bake in cast iron skillet at 350F for about 15-20 minutes. Serves 4-6

Notes

great for next day brunch!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:160
    Fat:8 g
    Carbohydrates:6 g
    Protein:14 g
    Calculated per serving.

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