TURKEY & VEGGIE FRITTATA

by Janna Breslin

INGREDIENTS

½ pound turkey meat, cooked, minced

2 tablespoons olive oil

1 cup white mushrooms, sliced

1 cup spinach leaves, chopped

10 eggs, whisked

1 yellow onion, finely chopped

Black pepper to taste

DIRECTIONS

Heat up a pan with the oil over medium-high heat, add the onion, stir and brown for 3 minutes. Add the turkey meat, stir and cook for 10 minutes more. Add the spinach and mushrooms and cook for 4 minutes. Turn off the heat, add the eggs and some black pepper, spread evenly, place the frittata in the oven at 350 degrees F, bake for 20 minutes, divide between plates and serve for breakfast.

NUTRITIONAL VALUE

(per serving)

Fat: 22 g

Carbs: 4.3 g

Protein: 32 g

Total Calories: 330 Calories

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