Cotter Crunch

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Paleo Pumpkin Kale and Turkey Frittata

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Here’s a confession… I have the hardest time spelling the word FRITTATA! Why isn’t it in my spell check? But I think I’ve finally mastered it. Yes, almost 32 years later. Paleo Pumpkin Kale and Turkey Frittata

Turkey Kale Frittata

Wanna know something else that is quite shocking? Well, i mentioned this in last week’s post but….

We aren’t huge fans of turkey. I know! Shocking! Although, we do love turkey or chicken sausage or using turkey in a stew, recipes, etc. etc. So maybe it’s not really turkey, but the way it’s prepared. Which is why I always get sent home with either smoked or dark meat Turkey leftover from Thanksgiving. It’s more flavorful and a great ingredient added to a recipe.

Like this one. Yup. It’s darn good!

turkey kale pumpkin frittata- Paleo friendly and great use of leftovers.

And I’m thankful. I’m thankful to have a family who always shares and makes way too much food at each holiday event.

turkey kale pumpkin frittata- Paleo friendly and great use of leftovers.

Because this allows the Kiwi and I create many delicious leftover concoctions. Hey, that’s what happens when you dream big and are always on a budget. You mooch off your family and make the best of each ingredient out there.. Come on, you know you do it too!

Print
Turkey Kale Frittata

Pumpkin Kale and Turkey Frittata

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
Print Recipe

Description

Pumpkin Kale and Turkey Frittata {Paleo}

Scale

Ingredients

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tsp olive oil or avocado oil
  • 1/2 to 1 cup roasted turkey or chicken
  • 5 –6 large eggs (6 takes closer to 20 minutes to cook)
  • 1/4 cup pumpkin puree
  • 1/4 cup almond or coconut milk
  • 1 tsp minced garlic
  • 1 tsp chili pepper flakes
  • 1 tbsp dried basil (optional)
  • sea salt
  • 1 bunch chopped kale (about 1/2 cup frozen)
  • 1 tbsp potato starch (or flour of choice)

Instructions

  1. First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
  2. In another bowl, whisk or beat your eggs  and add in your milk, pumpkin, starch, and spices. Pour over the skillet mixture and top with addition basil or chili pepper.
  3. Bake in cast iron skillet  or oven safe pan at 350F for about 15-20 minutes.
  4. Serves 4-6

So go ahead, make this dish, learn to spell FRITTATA right, and enjoy leftovers like they should be …. FULL of LOVE and FLAVOR!

turkey kale pumpkin frittata- Paleo friendly and great use of leftovers.

Are you sick of turkey yet?

What’s your favorite way to make a frittata?

Cheers,

LC

p.s

If you are wanting a fresh new look for your site or any branding help, definitely check out Jenny’s Cyber Monday deal below! I love her!

Print
Turkey Kale Frittata

Pumpkin Kale and Turkey Frittata

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
Print Recipe

Description

Pumpkin Kale and Turkey Frittata {Paleo}

Scale

Ingredients

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tsp olive oil or avocado oil
  • 1/2 to 1 cup roasted turkey or chicken
  • 5 –6 large eggs (6 takes closer to 20 minutes to cook)
  • 1/4 cup pumpkin puree
  • 1/4 cup almond or coconut milk
  • 1 tsp minced garlic
  • 1 tsp chili pepper flakes
  • 1 tbsp dried basil (optional)
  • sea salt
  • 1 bunch chopped kale (about 1/2 cup frozen)
  • 1 tbsp potato starch (or flour of choice)

Instructions

  1. First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
  2. In another bowl, whisk or beat your eggs  and add in your milk, pumpkin, starch, and spices. Pour over the skillet mixture and top with addition basil or chili pepper.
  3. Bake in cast iron skillet  or oven safe pan at 350F for about 15-20 minutes.
  4. Serves 4-6
Print
Turkey Kale Frittata

Pumpkin Kale and Turkey Frittata

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
Print Recipe

Description

Pumpkin Kale and Turkey Frittata {Paleo}

Scale

Ingredients

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tsp olive oil or avocado oil
  • 1/2 to 1 cup roasted turkey or chicken
  • 5 –6 large eggs (6 takes closer to 20 minutes to cook)
  • 1/4 cup pumpkin puree
  • 1/4 cup almond or coconut milk
  • 1 tsp minced garlic
  • 1 tsp chili pepper flakes
  • 1 tbsp dried basil (optional)
  • sea salt
  • 1 bunch chopped kale (about 1/2 cup frozen)
  • 1 tbsp potato starch (or flour of choice)

Instructions

  1. First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
  2. In another bowl, whisk or beat your eggs  and add in your milk, pumpkin, starch, and spices. Pour over the skillet mixture and top with addition basil or chili pepper.
  3. Bake in cast iron skillet  or oven safe pan at 350F for about 15-20 minutes.
  4. Serves 4-6

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  1. Jessie says

    December 3, 2014 at 5:34 AM

    It sure is awesome to know I’m not the only one who has trouble spelling “frittata”. I actually just had to look back up @ your post title to make sure my own spelling was correct. Haha!

    Reply

  4. Maryea {happy healthy mama} says

    December 3, 2014 at 6:32 AM

    I love frittata in all ways. Confession: English and writing have always been my strongest subjects….yet….I can’t spell! I am so bad that even spell check doesn’t help me. I need google to figure out the correct spelling! Ridiculous, right? Ha! Anyway, I love the looks of this recipe!

    Reply

  5. Meghan@CleanEatsFastFeets says

    December 3, 2014 at 6:52 AM

    I have so many things to say about this. I think we should list them. 1) It’s gorgeous but then again, all your pictures are. 2) I totally mooched a giant Tupperware full of mashed potatoes off the family. It’s one of my favorite parts of Thanksgiving, next to the people, of course. 3) I can’t spell frittata either. I always have trouble, and 4) I’m so glad you called this a frittata and not a crustless quiche. That always make me batty for some reason.

    Looking good baby!!

    Reply

  11. Shashi @ runninsrilankan says

    December 3, 2014 at 7:54 AM

    Ha-I can hardly ever spell FRITTATA correctly either (just copied it off your headline) nor can I hardly ever make a decent frittata – Your’s looks delicious and lurrve the pumpkin, kale, basil, and coconut milk combo – can I come over for a slice? 😉

    Reply

  20. Nicole says

    December 3, 2014 at 9:35 AM

    This looks delicious! I used to not like dark turkey meat but now it’s my favorite. Much more flavorful. I’ve still got a lot of leftover turkey and I may start to gobble soon I’ve been eating it everyday!

    Reply

  27. Taylor @ LiftingRevolution says

    December 3, 2014 at 1:21 PM

    I am so over turkey right now! I’m normally not a leftover kind of girl, but I did really well using the turkey up! I finally told Dan last night we were done!

    But I am making frittata for our upcoming trip so this will make its way into our holiday season!

    I can’t spell most words correctly! ha

    Reply

  29. jobo says

    December 3, 2014 at 3:15 PM

    Yum, this looks fantastic and now i want to make one! I do love turkey, but it has to be cooked right! if it’s dry, no bueno! I gave almost all of my leftovers away, we had soooo much!

    Reply

  45. Michelle @ Vitamin Sunshine says

    December 4, 2014 at 7:06 AM

    That looks incredible! I think you’re crazy though- I love turkey! I’d like to bake one every month (except it’s too big of a mess!). I actually prefer the light meat–

    I love the idea of throwing leftovers into a frittata! On my Christmas list 🙂

    Reply

  46. Abby says

    December 4, 2014 at 8:12 AM

    These pictures are so gorgeous. You should submit the recipe and photos to a food magazine for next year’s Thanksgiving issue!
    I used to love turkey, the white meat, with heaps and heaps of homemade cranberry sauce 🙂

    Reply

  49. Amanda @ Diary of a Semi-Health Nut says

    December 4, 2014 at 12:42 PM

    Yes Frittata is a hard word!! I made some mini frittatas on the blog and kept thinking it was a single t then a double t…maybe we should tell Webster to change it! 😉

    I’m totally with ya on using leftovers! If my family offers there’s no way I’m turning down free food!!

    Reply

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