1 CupCooked Ground TurkeySeasoned with Taco seasoning
6EggsWhisked abruptly, right before pouring into pan
Salt and Pepper
¼CupAlmond MilkCan substitute regular milk, or half n half if you don't need to be dairy free.
Preheat oven to 350 degrees.
Heat a cast iron skillet over medium heat with oil. Saute zucchini and broccoli with some salt and pepper for a few minutes. Add in cooked ground turkey. If using raw turkey, then cook first drain any liquid, and then add in with veggies.
Whisk eggs abruptly right before placing into the skillet. Add milk and some salt and pepper. Whisk again and pour into skillet. Top with halved cherry tomatoes, with the seeds facing up so they don't run into the frittata.
Bake at 350 degrees for about 15 minutes, or until it puffs up. Then broil for 2-3 minutes to get some color on the top.
Allow to cool a couple minutes, slice and serve for breakfast or with a side salad for lunch/dinner.
If you don't have a cast iron or oven proof skillet, then saute filling per instructions and place in a baking dish or muffin tin.