Turkey Sundried Tomato Broccoli Frittata with Balsamic Salad
A protein-packed frittata featuring lean ground turkey, tender broccoli, and tangy sundried tomatoes, baked until golden and served with a fresh mixed green salad dressed in balsamic vinaigrette. The combination of herbs and feta cheese adds Mediterranean flair, while the quick microwave step for broccoli ensures perfectly tender vegetables. Perfect for brunch, light dinner, or meal prep, this one-pan dish delivers satisfying flavors and nutrition in every bite.
Ingredients
- 1 lb turkey, ground and lean
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 2 cups broccoli, chopped
- 6 whole sundried tomatoes, sliced
- 8 whole eggs, whisked
- 2 Tbsp milk
- 3 oz feta or mozzarella, grated
- 1 Tbsp cooking oil
- 1 tsp oregano, dried
- 1 tsp parsley, dried
- ¼ tsp red pepper flakes
- 1 ½ Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 2 Tbsp cooking oil
- 4 oz mixed greensspinach1:1vegetable
milder flavor
Instructions
- 1
Heat oven to 400F
- 2
Place broccoli in microwave-safe container, cover with damp paper towel and microwave for 2 minutes
- 3
Heat skillet over medium heat, add oil then onions with dash of salt and saute for 3 minutes until softened
- 4
Add turkey, garlic, sundried tomatoes, oregano, parsley, and red pepper flakes to skillet
- 5
Use wooden spoon to break up turkey and brown meat for 5 minutes
- 6
Drain excess fat, leaving 1 tablespoon in pan
- 7
Fold in broccoli and pour in eggs, stir to mix everything through
- 8
Transfer to oven and cook for 18 to 22 minutes until knife comes out clean
- 9
Whisk together balsamic vinegar, Dijon, maple syrup, and oil for vinaigrette, season with salt and pepper
- 10
Toss vinaigrette with mixed greens and serve alongside frittata
Tips
Drain excess turkey fat but leave 1 tablespoon for flavor and to prevent sticking
Microwave broccoli briefly to ensure it cooks evenly in the frittata
Check doneness with a knife - it should come out clean from the center
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and reheated
Serve warm or at room temperature with side salad
Common Mistakes
Don't skip draining turkey fat to avoid greasy frittata
Avoid overcooking - knife should come out clean but eggs shouldn't be rubbery
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without the oven?
Yes, cover skillet and cook on stovetop over low heat for 15-20 minutes until set, though texture won't be as fluffy.
What if I don't have sundried tomatoes?
Fresh cherry tomatoes work well - add them with the turkey and cook until softened.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or oven.