This turkey sausage and spinach frittata is a flavorful, low-carb breakfast or brunch that cooks entirely in one skillet. Homemade turkey “sausage,” fresh spinach, eggs, and a touch of cheese bake together into a satisfying, protein-rich meal.
What makes this frittata stand out is that the turkey sausage is made from scratch using ground turkey and simple seasonings. Making your own seasoned meat is quick and lets you avoid the additives and preservatives often found in store-bought sausage.
What you need
- pasture-raised eggs
- almond milk
- ground turkey
- fresh spinach
- ghee or coconut oil
- cheese (optional)
- seasonings – garlic powder, onion powder, salt, pepper, cracked red pepper, ground thyme, ground sage
Useful equipment
Use a sturdy, oven-safe skillet (cast iron is ideal) and basic prep tools: a cutting board, sharp knife, measuring spoons and cups, and a mixing bowl.
How to make it
Preheat the oven to 375°F. In a bowl, combine the ground turkey with the seasonings and mix until evenly seasoned. Heat the ghee in a skillet over medium-high heat and brown the seasoned turkey, breaking it up as it cooks.
Once the turkey is browned, add the spinach and cook, stirring, until it wilts and any excess moisture has mostly evaporated.
Whisk the eggs with the almond milk, then pour the mixture evenly over the turkey and spinach in the skillet. Sprinkle the top with shredded cheddar if using.
Transfer the skillet to the oven and bake 20–25 minutes, or until the eggs are set in the center. A quick test: the frittata is done when a knife inserted in the center comes out clean. Allow the frittata to rest 10 minutes before slicing to finish setting and make it easier to serve.
TIP: Use an oven-safe skillet so you can start on the stovetop and finish in the oven without switching pans.
How to store it
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm the whole skillet in a 325°F oven until heated through. Pair portions with fresh berries for a quick, balanced breakfast prep option.
Common questions
An omelet is typically folded around fillings and cooked entirely on the stovetop. A frittata mixes fillings into the egg mixture, starts on the stove, and finishes in the oven for a thicker, more set result.
A cast iron skillet is preferred because it retains heat and works on the stovetop and in the oven. Any oven-safe nonstick skillet will also work.
Yes—egg yolks can be frozen for later use. If freezing, consider lightly salting or sweetening them per guidelines you trust, and thaw in the refrigerator before using.
Recipe details
Turkey Sausage and Spinach Frittata
Amy Duska
Ingredients
- 1 tablespoon ghee
- 1 lb. lean ground turkey
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cracked red pepper
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- 4 cups spinach
- 6 large eggs
- 6 egg whites
- 3 tablespoons almond milk
- ½ cup sharp cheddar cheese
Instructions
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Preheat oven to 375°F. In a mixing bowl, combine ground turkey and seasonings until well mixed.
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Melt ghee in an oven-safe skillet over medium-high heat. Add the seasoned turkey and cook until browned. Stir in the spinach and cook until wilted.
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Whisk eggs and almond milk together. Pour the egg mixture over the turkey and spinach, then sprinkle with cheddar.
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Bake 20–25 minutes, until the center is set and a knife inserted into the middle comes out clean. Let rest 10 minutes before slicing and serving.