© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 oz non-fat yogurt, plain
3 oz sour cream
22 oz egg whites
6 oz egg yolks
2 tbsp fresh herbs, chopped
1/2 tsp garlic and herb seasoning
To Taste salt
To Taste pepper, freshly ground
As Needed olive oil spray
4 oz onions, chopped
1 tsp garlic, minced
8 oz mushrooms, sliced
10 oz spinach, washed and chopped
To Taste salt
To Taste pepper, freshly ground
1/8 tsp nutmeg, freshly grated
4 oz (8 slices) TURKEY BACON, unheated
2 oz sharp Cheddar cheese, shredded
Blend yogurt and sour cream together in a large bowl. Add egg whites and yolks and blend thoroughly. Add herbs and other seasonings and blend thoroughly. Set aside until ready to use.
Spray a large saute pan with olive oil spray to coat. Saute onions 2 minutes over medium high heat. Add garlic and saute 30 seconds. Add mushrooms and saute about 4 minutes, until light brown. Add spinach; stir and cook until spinach wilts, but is still bright green. Season with salt, pepper, and nutmeg. Allow to cool slightly.
Cut turkey bacon into 1/2-inch pieces and blend these with the spinach mixture. Spray a 2-inch deep half hotel pan with olive oil spray. Pour half the egg mixture in the pan. Layer the spinach mixture on top and pour the remaining egg mixture on top. Sprinkle cheese over all.
Bake in a preheated 350 degree Fahrenheit oven for 50 minutes or until the center of the frittata is set. Cut into 10 portions to serve.
Total Calories 180
Calories from Fat 90
Total Fat 10 g
% Daily Total Fat 15
Saturated Fat 4 g
% Daily Saturated Fat 23
Cholesterol 230 g
% Daily Cholesterol 77
Sodium 370 mg
% Daily Sodium 15
Total Carbohydrates 6 g
% Daily Total Carbohydrates 2
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 2 g
Protein 15 g
% Daily Protein 60
% Daily Vitamin C 15
% Daily Calcium 15
% Daily Iron 8