Turkey and vegetable breakfast frittata recipe

Turkey might seem like an unorthodox breakfast ingredient, but you shouldn’t be too quick to discount it. One of the leaner meats available, turkey gives you a significant protein boost without forcing you to consume excess calories, making it perfect for this turkey and vegetable breakfast frittata recipe,

It’s also easy to underestimate the nutritional value of underrated ingredients such as onions and mushrooms. Eating mushrooms is a great way to get your quota of potassium, while onions are surprisingly high in Vitamin C and are also a strong source of folic acid. If you’re not a fan of spice in the morning, just take the habanero chilli out!

Ingredients

1 onion

1 red pepper

1 stick of celery

75g mushrooms

4-6 eggs,

1 habanero chilli (optional, depending on your spice preference)

1tbsp oil, 25g of grated low-fat cheese,

150 ml of skimmed milk,

50g of turkey breast.

A handful of spinach (optional)

Method

First things first, cook your turkey breast so it’s ready to add to the mix later on. Best to grill it and then chop it up, as it’s healthier than shallow frying it.

Meanwhile, add your onion, pepper, chilli, mushrooms and celery to your pan (having already heated the oil, of course). Cook these for around five minutes (or until your veg is nice and soft).

Whisk your eggs and milk together in a separate bowl, seasoning with salt and pepper accordingly.

Add the egg mixture, veg, cooked turkey and cheese to a high-sided baking pan or tin and cook in the oven for around 15 minutes at 220°C.

You’ll be presented with a beautifully-baked frittata, which you can slice up and serve.

Recipe courtesy of DW fitness