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 figure 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.
Photo by Faithful Homesteader
Lunch Meat Frittata
I don’t generally measure herbs and spices
• 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
1. Preheat oven to 400 degrees Fahrenheit.
2. 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.
3. 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.