Eggs are so hearty and full of incredible brain boosting nutrients. I’m pretty obsessed with this amazing food.
But here’s the bad news… if you aren’t buying organic, there’s a good chance your eating antibiotics, hormones and GMO feed. Not cool! I know it can be a lot pricer to get organic eggs, but it’s absolutely worth it!
Try visiting a local farm or head out to a farmers market where you might find them for cheaper and organic too.
I always tell my clients, “when it comes to animal products, it’s always worth the extra money.” So if you’re eating meat, eggs and dairy, find that extra $20-30 dollars a week and put it towards better quality.
Your body and your hormones will thank you!
Think about it for a minute… if you’ve been dealing with hormonal imbalances, irregular periods, estrogen dominance, infertility or heavy flows all the while eating hormone induced foods, how can you heal your own hormonal imbalances?
Balancing hormones starts with eating the right foods and choosing to become a #Qualitarian in this case is uber-important!
This frittata was made with organic and local eggs. It’s a great recipe to cook up when you have more time in the morning and are craving something more savoury and filling. Plus it makes a perfect meal for a lunch or dinner.
I often make this for dinner and then enjoy it again for breakfast the next day.
Feel free to add in your favorite herbs, spices or whatever veggies you have in your fridge. Making a frittata is so versatile, so get creative!
This recipe is taken from my ebook The Qualitarian Life. It’s full of over 60+ delicious recipes that will take you from breakfast, to lunch, to dinner, plus it’s full of nourishing smoothies and juices and the healthiest desserts! Click here to get your copy and check out my other recipe ebooks!
Enjoy and Happy Foodie Friday!
- 8 pastured eggs
- 1lb ground turkey thigh
- ½ a small onion, chopped
- 1 cup mushrooms, sliced
- 2 cups broccoli florets, chopped
- 3-4 sun dried tomatoes, roughly chopped (optional)
- 3 garlic cloves, chopped
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp cajun spice blend
- ½ smoked paprika
- 2 tbsp goat cheese, crumbled (optional)
- Sea salt and pepper
- Preheat oven to 350º F. In a bowl whisk together eggs with basil, cajun spices, paprika, salt and pepper. Set aside.
- In a cast iron skillet over medium heat, cook turkey for 5-7 minutes, breaking it up and allowing to brown.
- Add in onions, garlic, mushrooms, tomatoes and broccoli and sauté until turkey is browned and no pink remains.
- Pour in eggs. Allow eggs to cook for 5 minutes, making sure to lift up portions of the egg that have set with a spatula, and tilt pan to allow uncooked eggs to run underneath. Sprinkle goat cheese on top at this point while eggs are still runny.
- Once eggs start to set, place skillet in the oven and bake for 15-17 minutes or until no longer runny. You can also turn you broiler on low for the last few minutes to gently brown the top.
- Serve topped with sliced avocado or have as a main entrée for dinner with a side salad.