Tex Mex Morning Frittata Clean Eating
Start your day with a flavorful and protein-packed twist on breakfast with this Tex-Mex Morning Frittata, a clean eating delight that’s as nutritious as it is delicious. Bursting with the vibrant flavors of tender lean ground turkey, crispy bell peppers, juicy cherry tomatoes, and fresh spinach, this frittata combines wholesome ingredients with a Tex-Mex kick from bold spices like cumin, chili powder, and paprika. Perfectly baked in the oven with a light, fluffy blend of whole eggs and egg whites, this gluten-free, dairy-free recipe is a satisfying low-carb option that’s ready in just 45 minutes. Top it off with creamy avocado slices and fresh cilantro for a beautiful finish that’s perfect for brunch or a hearty meal prep breakfast.
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Recipe Information
Ingredients
- 8 large eggs
- 4 large egg whites
- 0.25 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 0.5 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1 medium jalapeño, finely chopped (optional)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 pound lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk the eggs, egg whites, and almond milk until well combined. Set aside.
Heat the olive oil in an ovenproof skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the cumin, chili powder, paprika, salt, and black pepper, ensuring the turkey is evenly coated with the spices.
Add the diced red bell pepper, green bell pepper, chopped onion, and jalapeño (if using) to the skillet. Cook until the vegetables are slightly softened, about 3-5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the cherry tomatoes and baby spinach to the skillet, cooking for 2-3 minutes, or until the spinach is wilted.
Spread the turkey and vegetable mixture evenly across the skillet.
Pour the egg mixture over the filling, gently tipping the skillet to ensure even coverage. Do not stir.
Cook on the stovetop over medium heat for 3-5 minutes, or until the edges begin to set.
Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Garnish with chopped cilantro and avocado slices, if desired. Serve immediately.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1650 mg | 550% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 17.8 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 566 mg | 44% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3331 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
