Fructose Free Turkey and Kale Frittata

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

8 large eggs
¼ cup water
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz ground turkey
1 medium red bell pepper, diced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
2 cups kale, stems removed, leaves roughly chopped
3 scallions (green tops only), thinly sliced
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
2 oz fresh mozzarella, torn into small pieces

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color.
2
Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spatula, until no pink remains and the internal temperature reaches 165°F (74°C), about 5–6 minutes. Transfer the cooked turkey to a plate and set aside.

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