Pregnancy Friendly Turkey and Kale Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
- 8 oz ground turkey
- 1 medium red bell pepper, diced
- 2 cups kale, stems removed, leaves roughly chopped
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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