We know that aiming to start our day with healthy sustenance is something that we should do, however, most of us would prefer to spend a few extra minutes under the duvet during these cold, dark mornings rather than get up and prepare something to eat. As it’s Breakfast Week (24th-
Try making this filling Turkey and Vegetable Breakfast Frittata, in fact set your alarm a little earlier over the coming weeks as Carly will be revealing more delicious breakfast recipes.
One red pepper
One stick of celery
One cup of mushrooms
Four to six eggs
One habanero chilli – depending on your spice preference!
One tablespoon of oil
25g of grated low-fat cheese
150 ml of skimmed milk
50g of turkey breast
Add some spinach for an extra boost
First things first, cook your turkey breast so that it’s ready to add to the mix later on. Best to grill it and then chop it up – it’s healthier than shallow frying it.
Meanwhile, add your onion, pepper, chilli, mushrooms and celery to your pan (having already heated the oil, of course). Cook these for around five minutes (or until your veg is nice and soft).
Whisk your eggs and milk together in a separate bowl, seasoning with salt and pepper accordingly.
Add the egg mixture, veg, cooked turkey and cheese to a high-sided baking pan or tin and cook in your oven for around 15 minutes at 170 degrees C.
You’ll be presented with a beautifully-baked frittata, which you can slice up and serve.
Turkey might seem like an unorthodox breakfast ingredient, but you shouldn’t be too quick to discount it. One of the leaner meats available, turkey gives you a significant protein boost without forcing you to consume excess calories. It’s also easy to underestimate the nutritional value of underrated ingredients such as onions and mushrooms. Eating mushrooms is a great way to get your quota of potassium, while onions are surprisingly high in Vitamin C and are also a strong source of folic acid. If you’re not a fan of spice in the morning, just take the habanero chilli out!