Spinach Turkey Frittata

This paleo recipe was adapted just a tad by replacing the ground beef with ground turkey. Otherwise, all else remained the same.

It was a little bland — even for non spicy me — so you might want to spice it up just a tad by adding red pepper flakes or tabasco or whatever floats your boat.

So — here are the main ingredients (yes, 10 eggs!).

You’ll be mixing the eggs, smoked paprika, salt and pepper together in a large bowl.

Mix eggs, paprika, salt and pepper together

You’ll need an iron cast skillet — or one that will go both on the stovetop and in the oven.

Next, the ground turkey will be going in the warmed up skillet and you’ll cook that all the way through. Â I did not oil the skillet as there was plenty of liquid from the turkey so it didn’t stick.

Prepare the onions and mushrooms while the turkey is cooking then add them to the skillet after the ground turkey is cooked.

While the ground turkey, mushrooms and onions are cooking through, put your frozen spinach in the microwave until and nuke it until it’s softened, allow it to cool (enough so you can handle it) then squeeze the liquid out of it.

This is what frozen spinach looks like out of the bag.

And this is what thawed frozen spinach looks like.

I started to remove the liquid from the spinach by just squishing it between my fingers but found that if I used a fork and a strainer it was less messy.

Now you’ll be adding the spinach to the skillet mixture.

Remember the egg and paprika mixture you made? You’ll be pouring this over the turkey mixture right into the skillet then adding sliced tomatoes on top.