Black Olive and Turkey Fritatta

I like this recipe because it is easy to pack for a breakfast or lunch on the go.  It has protein, carbs and fiber to help keep you full.  Keeping this intro short today, let me know if you try this recipe and how it goes for you!

Yam, onion, spinach, spice mix all waiting to be added to this tasty recipe.

Shredded yams on the bottom layer.

Spinach on the next layer.

Sauteed onions and ground turkey over the spinach.

Eggs poured over everything.

Finished product with black olives and tomato paste added on top.  I think I’ll add more tomato paste next time.

Black Olive and Turkey Fritatta

Ingredients:

Dozen eggs, beaten well with a splash of water and a pinch of salt
1/2 lb ground turkey
2-3 tsp coconut oil
1 medium onion, chopped
1 cup chopped frozen spinach, set out before beginning recipe to allow to thaw a little.
1 medium yam, grated
2 cloves garlic, minced
1/2 cup chopped black olives
Tomato paste, to taste
Spice blend:
1 tsp salt
1/2 tsp pepper
1 tsp dried basil

Method:

1. Preheat oven to 375° F and grease a baking dish with coconut oil. I used a 9×9” baking dish, but any medium sized baking dish would be fine.
2. Heat a medium skillet over medium heat, add 1 tsp oil, stir in minced garlic for a few seconds and then add shredded yam and sprinkle with a pinch of sea salt. Allow to cook for a few minutes until soft. Remove from skillet and spread over the bottom of the baking dish.
3. Return skillet to heat, add about a tsp of oil and cook onion over medium heat until soft, 4-5 minutes and then add the frozen spinach and some of the spice blend. Cook until the spinach is cooked, adding a splash of water if needed to prevent sticking to the bottom of the pan.
4. Meanwhile, in another medium skillet, add 1 tsp oil, the ground turkey and the remaining spice blend and cook until cooked through. Combine the cooked turkey with the onions and spinach and remove from heat. Spread the turkey and veggies over the shredded yams in the baking dish.
5. Pour the beaten eggs over the baking dish, then toss the black olives on top and spoon the tomato paste in evenly spaced dollops over the top,
6. Bake in the oven for 40 minutes, check the center for done-ness and return to oven if needed until the center is set.  You want the center to be cooked through and the edges to be slightly golden brown.
7. Allow to cool for a few minutes and serve with fresh fruit or salsa and avocado for a complete meal.