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Turkey, Sundried Tomato, and Broccoli Frittata
with mixed green salad

Active: 20 min Total: 35 min

This frittata is full of flavor thanks to sundried tomatoes and Mediterranean spices. Served with a side salad, this is dinner that checks all the flavor and health boxes.
Smarts: This can just as easily be made into a brunch!

Tags

Ingredients

Servings:
4
Metric
Turkey, Sundried Tomato, and Broccoli Frittata:
  • Ground turkey, lean - 1 lb
  • Garlic - 3 cloves, minced
  • Onions - 1, sliced
  • Broccoli - 2 cups, chopped
  • Sundried tomatoes - 6 , sliced
  • Eggs - 8, whisked
  • Milk - 2 Tbsp
  • Feta or grated mozzarella - 3 oz
  • Cooking oil - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Parsley, dried - 1 tsp
  • Red pepper flakes - 1/4 tsp
Mixed Green Salad with Balsamic Vinaigrette:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp
  • Mixed greens - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Turkey - Season with some salt and pepper.
  2. Garlic / Onions / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  3. Sun-dried tomatoes - Slice.
  4. Eggs - Whisk with milk. Lightly salt and pepper and fold in cheese if using.

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Make

  1. Heat oven to 400F / 204C.
  2. Place broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 2 minutes.
  3. Next heat up a skillet over medium heat. Add in cooking oil and then onions to heated oil with a dash of salt. Saute for about ~3 minutes, until softened. Next add in turkey, garlic, sundried tomatoes, oregano, parsley, and red pepper flakes. Use a wooden spoon to break up turkey and brown meat for the next 5 minutes. If a lot of fat has rendered out, drain all but 1 tbsp / 15 ml (for 4 servings; adjust accordingly if customizing servings).
  4. Next fold in broccoli and pour in eggs. Stir to mix everything through and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
  5. While frittata cooks, whisk together balsamic vinegar, Dijon, maple syrup, and cooking oil. Season to taste with salt and pepper.
  6. Toss vinaigrette with mixed greens when frittata is done. Enjoy frittata with side salad!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Reviews

Ratings

Original (203)
Gluten-free (3)
Paleo (11)
Vegetarian (25)

113 reviews

I turned to this version after reading concerns about the 2021 version being too soupy. Cooking the pasta in all the liquids for the sauce worked beautifully - this was a hit!

By: Kathy
Posted: Feb 12, 2021
Diet: Original
0 Helpful

The meat was really tasty and I liked it in the zucchini boat! The broccoli was very tasty! Like the other users, it was incredibly soupy so not sure what happened there. I enjoyed it, but gave it a 3 stars only because I wouldn't put it on my list to make again.

By: Kate
Posted: Feb 10, 2021
Diet: Paleo
0 Helpful

First time making this for my family. My son said, this shouldn't be called hamburger helper because it is hamburger heaven. LOL! I guess he liked it. All of my kids asked for more. I reduced the milk by a cup and added an additional cup of water due to milk being in high demand around here and supplies in local stores are very low.

By: Julie
Posted: Mar 22, 2020
Diet: Original
0 Helpful

Yum! Used Greektown seasoning with smoked hot paprika and some fire salt. Also used 4 cloves of garlic and added some onion. Can you tell I made this when I was congested :D

By: Julie
Posted: Mar 19, 2019
Diet: Original
0 Helpful

We made it with gluten free pasta. We loved it!

By: Lucie
Posted: Apr 18, 2018
Diet: Original
0 Helpful

Everyone loved this meal. I saved the red pepper for the adult plates. The next time I make this, I will reduce both liquids, as I had to really cook it down. I ended up adding an 8 Oz block of extra sharp cheddar to the meal. I did not add lemon to the broccoli as the kids freaked the last time. I didn't have leftovers to put away. :)

By: Jess
Posted: Jun 07, 2017
Diet: Original
0 Helpful