Egg Frittata


30 minutes


15 minutes


45 minutes


4 Servings

Do you have that one recipe you’ve made so often, it is a staple in your meal rotations? For me, it is an egg frittata. The recipe is so forgiving and is perfect for breakfast, lunch, or dinner. Depending on what sides you serve it with, it is the ideal staple for any meal. 

This is my go-to frittata recipe, but what is fantastic about them is you can change up the ingredients to fit whatever you have in your refrigerator. I love making mine toward the end of the week to use up my leftover veggies.

Here’s what you’ll need:

8-10 eggs 

½ pound ground turkey 

2 handfuls cherry tomatoes 

½ cup yellow onion 

1.5 cups potato hash 

1 cup shredded cheese (measure with your heart)

1 large handful of spinach 

3 Tbs parsley 

1 tsp Salt 

1 tsp Pepper 

1 tsp Garlic powder

You’ll notice in the list of ingredients, a few things are measured by the handful. My method of cooking is not to stick to hard to exact measurements! If you have more or less of one ingredient, it will not change the integrity of this recipe. The only ingredient you should account for is the eggs. 8-10 eggs are enough to coat all of the fillings and yield you a whole frittata. 

The Recipe

Start by dicing your onion and slicing your cherry tomatoes in half.

Set the oven to 375 degrees. 

Turn the stove on medium heat and place the oven-safe pan on the burner. My favorite to use is a cast iron skillet. 

Saute the ground turkey and onions until the turkey is fully cooked and the onions are translucent. 

While the turkey is cooking, crack the eggs into a separate bowl and beat until fully incorporated. Set aside. 

Remove the turkey and onions from the pan and add in cherry tomatoes and potato hash. Cook the cherry tomatoes and potato hash until the tomato skin starts to wrinkle. This will take About 3 minutes.

Add back in your ground turkey and onions. Cook together for an additional 2 minutes. 

Add spinach, parsley, salt, pepper, and garlic powder. Cook until spinach is wilted. 

Add in egg mixture and cheese. Stir until all ingredients are evenly dispersed. 

Place the entire pan into the oven and set a timer for 15 minutes. 

Remove the pan and let cool. Slice and serve! 

The entire recipe comes together in about 45 minutes, including cook time! 

What are some other ways to modify the recipe? Here is a list of other veggies that would go great in a frittata: 

  • Olives
  • Sun-Dried tomatoes
  • Artichokes 
  • Zucchini 
  • Peppers 
  • Mushrooms 
  • Broccoli 

You can also switch up what meat and cheese you use. Ground beef, ground pork, feta cheese, mozzarella, and pepper jack would be great substitutes. 

Traditionally, frittatas are served for breakfast, but this dish is also great for lunch or dinner. Serve with a side of sweet potatoes and your favorite cooked veggie for the perfect and easy weeknight dinner. 

After you try this recipe, you may find a modification that works best for you. I encourage you to try new flavor combinations and see what you like best!