Clean Rosemary and Turkey Frittata



  • 1 cup cooked Organic turkey meat
  • 1/2 large white onion
  • 1 tbsp coconut oil
  • 2 cloves garlic
  • 2 tsp fresh rosemary- chopped
  • 1 tsp coarse sea salt
  • 6 Free Range eggs
  • 1/4 cup coconut milk or Organic whole dairy milk
  • 1 tbsp parmesan cheese
  • Optional: 5-8 white or baby bella mushrooms


  1. Heat up a pan on the stove over med to high heat, add coconut oil.
  2. Add chopped onion and garlic, cook uncovered until golden brown.
  3. Add chopped mushrooms, stir and cook until mushrooms are browning.
  4. Add rosemary, salt and pepper (optional), stir and cook another minute.
  5. Preheat the oven to 350 F.
  6. Blend the eggs, milk and grated parmesan cheese together in bowl well. Mix in Turkey and onion mixture.
  7. Pour in cast iron skillet or pie pan.
  8. Place the pan in the oven at 350F and bake for 15-17 minutes. Don’t overcook or the eggs will be rubbery. I suggest you test the frittata with a knife 15 minutes in, and if it comes out clean, take it out, otherwise, bake a few extra minutes.
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