Breakfast Week recipe: turkey and vegetable breakfast frittata
Personal trainer at DW Fitness, Carly Tierney, knows what it takes to make a mighty breakfast, making this tasty breakfast frittata recipe a perfect addition to our Breakfast Week line-up
Eggs are a breakfast powerhouse, packed with protein to keep those hunger pangs in check until lunchtime. Paired with lean turkey, this recipe is both high protein and low carb, making it an eggs-cellent start to your morning.
Serves 3
50g turkey breast
1 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1 chilli, sliced
1 cup of mushrooms, wiped and sliced
1 stick of celery, trimmed and sliced
6 eggs
150ml skimmed milk
Salt and black pepper
25g low-fat cheese
1 First things first, preheat the oven to 190°C/170°C fan/gas 5, and 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.
2 Meanwhile, heat the oil in a frying pan, then add your onion, pepper, chilli, mushrooms and celery to the pan. Cook for around 5 minutes (or until your veg is nice and soft).
3 In a separate bowl, whisk the eggs and milk together and season with salt and pepper.
4 Put the egg mixture, vegetables, cooked turkey and cheese into a high-sided tin and cook in the oven for around 15 minutes.
5 You’ll be presented with a beautifully baked frittata, which you can slice up and serve.
To hear more about Carly and DW Fitness, head to dwfitnessclubs.com
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