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Turkey Kale Frittata

Pumpkin Kale and Turkey Frittata

  • Total Time: 25 min


Pumpkin Kale and Turkey Frittata {Paleo}


  • 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
  • 56 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)


  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
  • Prep Time: 5 min
  • Cook Time: 20 min