Description
Pumpkin Kale and Turkey Frittata {Paleo}
Ingredients
Scale
- 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
- Prep Time: 5 min
- Cook Time: 20 min