Look no further for the perfect breakfast or brunch dish that’s low in carbs and keto friendly. This healthy and filling frittata is loaded with protein and healthy fats to leave you ready to take on your day.

Serves 4-6


1/2 lb 85/15 ground turkey
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Kroger zesty table blend
1/4 tsp marjoram
1/4 tsp thyme
1/2 tsp kosher salt
1/2 tsp ground sage
1/2 tsp ground fennel
1/4 tsp parsley
1/4 tsp paprika
3 cups fresh spinach, chopped
1/4 cup yellow onions, chopped
2 cups white button or baby bella mushrooms, sliced
5 whole eggs
2 egg whites
1/4 cup fat-free half and half
2 oz goat cheese
1/4 cup fresh parsley, chopped
Olive oil cooking spray
Grapeseed oil


In a small bowl, gently mix the ground turkey and spices. Prepare a skillet with olive oil or cooking spray on medium-high heat. Break up the turkey in the skillet and cook until pink is gone. Drain any access fat and set aside to let cool.

In the same non-stick pan pour in a teaspoon of grapeseed oil. Add in onions and mushrooms on medium-high heat. Cook until the onions are translucent and mushrooms have released their water. Stir in the spinach and heat until wilted. Set aside to let cool.

In a large mixing bowl, whisk eggs, egg whites, half and half, and parsley. After the turkey sausage and vegetables have cooled, pour them into the egg bowl and stir until evenly distributed.

Preheat oven to 375F. Prepare a medium-size cast iron skillet with olive oil or cooking spray, then add in the egg, meat, vegetable mixture. Stir gently and sprinkle goat cheese on top. Bake for 25–30 minutes until the eggs are puffed. Check that the eggs are cooked through.

Almetria Turner is a Memphis-based wellness coach, celebrity chef, food and fitness blogger, marathoner, certified fitness instructor, RRCA certified running coach and race director, and public speaker. Follow her on Facebook, Instagram @Fitandfinallyfree and her blog at Fitandfinallyfree.com.