Paleo
Quick MealsHere’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
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!
And I’m thankful. I’m thankful to have a family who always shares and makes way too much food at each holiday event.
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
Pumpkin Kale and Turkey Frittata
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
Description
Pumpkin Kale and Turkey Frittata {Paleo}
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
- First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
- 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.
- Bake in cast iron skillet or oven safe pan at 350F for about 15-20 minutes.
- 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!
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 Pumpkin Kale and Turkey Frittata
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
Description
Pumpkin Kale and Turkey Frittata {Paleo}
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
- First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
- 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.
- Bake in cast iron skillet or oven safe pan at 350F for about 15-20 minutes.
- Serves 4-6
Pumpkin Kale and Turkey Frittata
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
Description
Pumpkin Kale and Turkey Frittata {Paleo}
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
- First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
- 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.
- Bake in cast iron skillet or oven safe pan at 350F for about 15-20 minutes.
- Serves 4-6
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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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!
haha glad i’m not alone
Me too with spelling! I google it every single time 🙂 you are right up my alley with this recipe, looks so good!
haha glad i’m not alone
I wish I had time to make this today. Work getting in the way of good eats!
wish i could hand deliver!
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!
maybe we need rename it.. or shorten it. just FRIT. LOL!
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!!
crustless quiche… meh, too fancy
You know I love Turkey…
you are so creative… and YUM!
i’ve never made a frittata before – this looks awesome!
I wonder if I could sub in butternut squash puree for the pumpkin? We had a bumper crop of it this year and the garage is filled with BS!
totally! or sweet potato puree. It just gives it a little sweetness. SO good!
I agree that plain turkey is nothing special, but I like it in soups or other dishes… great idea to throw it in a frittata!
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? 😉
I am loving this — now if I could only get my family on board about eating an egg dish for dinner.
I love frittatas (had to spell check it, too!). This one sounds fantastic and it will make my dinner list for next week!
let me know whatcha think!
This is brilliant! I’d say I’m a semi turkey fan….. I def prefer it in things rather than by itself!
we are so twins!
This looks so delicious– i love frittatas for a quick meal!
That looks sooooooooooooooooooooooo good!!!! I don’t have all the ingredients – what else is now & I bet I would make a mess of it but still looks amazing!!!!!!
Can you make me a frittata? That would be my favorite way to make it. 😉
I can’t spell January. It’s tragic.
Oh love the idea of adding in the pumpkin! Never would have thought to do that. Thanks for sharing your creativity my dear!
Definitely pinning this for later!
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!
I LOVE Frittatas!! So easy to make and I love that you included turkey here. Totally need to make this!!
Frittata has always given me trouble as well. And I only just figured out broccoli a little while ago 😆 I win at life. But this F-R-I-T-T-A-T-A wins at turkey… which is a pretty boring bird.
You have my heart with this. Pumpkin in frittata is genius!
It is hard to spell frittata, no judgement here, haha. Pumpkin and eggs sounds like a good combo (I’m not a huge turkey fan either).
This looks SO good and totally like something I’d make and love!
Mooching is what families are for 😉
I always bring tupperware with me when I go to my Mom and Dad’s…I never leave disappointed.
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
Frittatas are awesome – so easy to throw in whatever is around. Never thought to put pumpkin in it before though – love that idea!
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!
loving the idea of adding pumpkin puree in the mix!!! 🙂
You added coconut milk too? Love it! I always find it so hard to use up chicken or turkey if it’s white meat- I just mix it with a tonne of mayo and curry spice otherwise dark = best.
mmm curry! i should have added that!
mmm this sounds and looks like a wonderful savory breakfast for a winter morning!
so true! warm and cozy!
YUM! This looks divine!
What? what? what? This looks so good Linds! I can see making this as a quick and easy weeknight dinner. You are so creative with flavors and textures! One talented lady. xo
We STILL have leftover turkey, and I can’t resist pumpkin (or eggs), so you know I’ll be trying this!!
so thought of you!
I actually only crave turkey once a year and it is plenty…The same with ham at Easter. I think it is more shocking that you aren’t a fan of Mexican…LOL
you and me both. I prefer beef or fish or eggs. always!
I love them with TONS of veggies.
yum! How convenient…I love frittatas, pumpkin, and kale. Thanks for sharing 🙂
of course! let me know if you try it!
The frittata looks amazing! Thankfully I only had a couple of days worth of turkey
oh lucky you! haha. there’s only so much i can take.
I just made a kale quiche tonight!! Great minds thin a lot!!
Cooked in a cast iron. The best way to go, in my opinion! Southern girl for life. 😉 And this sounds so tasty, I’m a big fan of turkey.
I love frittatas! They are a great way to get creative. And yes, it is oddly hard to spell. 🙂
YOU NEVER fail to TURN ON my taste buds!!!!
oh
I hath never ever frittataed!!
and nope
apparently I HAVE NO MASTERED THE SPELLLLING
yet 🙂
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 🙂
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 🙂
I’ve been eyeing this on Instagram and hoping for a recipe soon!! Can’t wait to try it!
let me know whatcha think
I’m a horrible speller I still can’t spell FRITTATA ( or about 50 other words) without looking it up! Looks like another great recipe Lindsay!
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!!
Ps you should check out my Saturday link-up! Last week I did a round-up of leftover ideas and there’s still time to link up this one! 🙂 <3
oh i sure will! thanks friend!
LOVE that it’s smothered in spices!!!!! Spice addict over here!
ohh me too!
I’m not really a poultry eating fan either, although I did try some turkey on thanksgiving this year. Probably the only time of year I’ll have it though. 🙂
well you know I’ll eat anything with eggs. Never tried the combo with pumpkin but it looks delicious!
let me know whatcha think!
Hi there! I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration! http://physicalkitchness.com/healthy-paleo-fall-recipes/
thanks for including me! I pinned and shared. xxoo