Turkey Spinach Frittata
A golden, oven-finished frittata packed with lean ground turkey, tender spinach, and creamy ricotta. This rustic Italian-style egg dish comes together in one skillet and works beautifully for brunch, lunch, or a light dinner.
For 8 servings
- prep
Preheat the oven and prep ingredients.
Preheat oven to 375°F (190°C). In a large bowl, whisk the eggs with salt, pepper, and nutmeg until well blended. Stir in the ricotta and half the parmesan.
- saute · ~10 min
Cook the turkey and aromatics.
1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.2.Add onion and cook until softened, about 4 minutes.3.Add garlic and cook until fragrant, about 30 seconds.4.Add ground turkey, breaking it up with a spoon. Cook until no longer pink, about 5-6 minutes.TIPDon't brown the garlic — it turns bitter. Soften it just until fragrant. - saute · ~2 min
Wilt the spinach.
1.Add chopped spinach to the skillet in handfuls.2.Stir until fully wilted, about 2 minutes.3.Spread the turkey-spinach mixture evenly across the skillet. - assemble · ~4 min
Pour in the egg mixture.
1.Reduce heat to low. Pour the egg-ricotta mixture evenly over the turkey and spinach.2.Let it cook undisturbed for 3-4 minutes until the edges begin to set.3.Sprinkle the remaining parmesan on top.TIPRun a spatula around the edge to let a little egg flow underneath — it helps the bottom set. - bake · ~10 min
Bake until golden and set.
Transfer the skillet to the preheated oven. Bake for 8-10 minutes until the frittata is puffed, golden on top, and just set in the center.
TIPThe center should jiggle only slightly when you shake the pan — it will finish setting as it rests. - rest · ~5 min
Rest the frittata before slicing.
Remove from oven and let rest in the skillet for 5 minutes.
- serve
Garnish and serve.
Slide the frittata onto a cutting board, scatter with fresh parsley, and slice into 8 wedges. Serve warm or at room temperature.
TIPA simple arugula salad with lemon vinaigrette makes a perfect companion.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an oven-safe skillet (cast iron or stainless) so the frittata can go directly from stovetop to oven.
- 2Do not overcook the eggs on the stovetop—stop when the edges just set and the center is still loose, then finish in the oven.
- 3Let the frittata rest for 5 minutes after baking; this allows the residual heat to firm the center without drying it out.
- 4For clean slices, use a serrated knife and cut while the frittata is still warm but not piping hot.
- 5Make ahead: fully cook, cool, wrap tightly, and refrigerate up to 3 days. Reheat gently in a low oven or microwave.
- 6If your skillet handle is not oven-safe, wrap it in a double layer of foil to protect it.
Adapt it for your goals.
Vegetarian
Replace ground turkey with 1 can (400g) drained and crumbled chickpeas or 200g sautéed mushrooms. The umami swap keeps the heartiness while making it plant-forward.
low carb / ketoLow-carb / keto
Substitute ricotta and parmesan with full-fat cream cheese and cheddar, and omit the onion (or use a small amount of shallot). This boosts fat and slashes carbs.
Greek styleGreek-style
Swap spinach for kale, use feta and kalamata olives in place of ricotta and parmesan, and add a teaspoon of dried oregano. A bright Mediterranean twist.
high proteinHigh-protein
Replace 4 of the whole eggs with 8 egg whites (save yolks for another use) and increase turkey to 400g. Leaner, higher protein, lower fat.
Why this is on our healthy list.
Lean Protein Power
Ground turkey provides a high-quality, low-fat source of protein that supports muscle maintenance and satiety without excess saturated fat.
Rich in Iron and Folate
Spinach delivers a hefty dose of non-heme iron and folate, crucial for red blood cell production and energy metabolism.
Calcium from Dairy Trio
Ricotta, parmesan, and eggs contribute calcium for bone health, with ricotta offering a creamy, lower-sodium option compared to many aged cheeses.
Low-Carb and Keto-Friendly
With minimal carbohydrates from vegetables and no grains, this frittata fits well into low-carb and ketogenic eating patterns.
Frequently asked questions
Yes, thaw 150g frozen spinach and squeeze it very dry to remove excess water before adding to the skillet. Skip the wilting step and stir it in with the turkey.
