Easy Lunch Meat Frittata Recipe

I was so glad to find making a frittata so easy and healthy. Using lunch meat was a convenient addition to the frittata.

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by Unsplash/Anshu A

Ingredients

  • 1 tablespoon olive oil
  • 1 large zucchini, chopped
  • 1 bell pepper, chopped
  • 6 large eggs or 12 bantam eggs
  • 8 slices of turkey lunch meat chopped
  • Enough shredded Parmesan cheese to cover the pan
  • Himalayan pink salt, to taste
  • Paprika, to taste
  • Garlic powder, to taste

Directions

  • Preheat oven to 400 degrees Fahrenheit. 
  • Sauté chopped zucchini and bell pepper in olive oil with seasonings for about ten minutes.
  • Beat eggs into a separate bowl. Add additional garlic powder and salt. Add lunch meat to the eggs. 
  • Pour egg and meat mixture into the skillet with vegetables and let cook for around two to four minutes to let the edges set.
  • Sprinkle Parmesan cheese on top. Place frittata into the oven and bake for 20-25 minutes or until the eggs have set.
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Recently I have been intrigued by the idea of frittatas. They just seem so healthy and are a great way to use up some of my extra eggs. I like how they can be paleo or keto-friendly as well. Another great thing is the variety. You can choose your meat, veggies, etc. I just recently bought a cast iron skillet and the main thing that I wanted to try in it was a frittata.

When I decided that I was ready to make the frittata, I just looked around the web for some basic recipes that I could use to customize my own. I had recently eaten a turkey migas and it got me thinking that it could be easy to just try to use some turkey lunch meat in the recipe. I like to use Organic Valley lunch meat since it doesn’t have a lot of added ingredients and it is nitrate and carrageen free.

I knew I wanted to use zucchini and I had a bell pepper that I needed to use up soon. I had some leftover shredded Parmesan cheese. I know that goes so well with zucchini. Since I am working toward more of a keto lifestyle, I added the cheese. If I was more with the straight-up paleo, I would have skipped it.

Now that I had my ingredients figured out, I was ready to get cooking. While I was preheating the oven to 400, I sautéed the zucchini and bell pepper in olive oil. I added some Himalayan pink salt, paprika, and garlic. I was aiming for six regular eggs, but with my little bantam eggs, I used a full dozen. I added the eggs to a bowl and beat them. Then I added a little more salt and garlic powder to the egg mixture. Next, I cut up the turkey into small pieces and added it to the eggs.

I cooked the vegetables for about 10 minutes and then added the eggs and meat. I let that cook for around four minutes to set the edges of the eggs a little. Right before I placed everything in the oven, I sprinkled on the Parmesan cheese. I then placed the cast iron skillet into the oven and cooked it for about 20 minutes. At the end of 20 minutes, it was not quite set so I cooked it for another five minutes.

It smelled so good while it was cooking. My husband and I were eager to partake of it. It actually turned out quite yummy and I felt good for making a tasty and healthy dish. I will definitely be making more of these.

I don’t generally measure herbs and spices.

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