Too busy to cook a nutritious dinner? You’ll have time for this one pan – veggie – ground turkey frittata that is tasty and pretty enough to serve for brunch or lunch guests.
On this episode of What’s Cooking with Danna & Robyn – we show you how to go from ingredients to table in about twenty minutes. This recipe is one that is totally acceptable for our Eat Live Thrive Diet

We also show you how “menopause moments” can impact video production and get us totally off task.
Just keeping it real!
Danna & Robyn

Rave Reviews for our Eat Live Thrive Diet
We recently took several hundred women through a virtual program – coaching them every step of the way. 70% of women surveyed lost weight in just a couple of weeks and experienced lots of other great benefits including decreased cravings and an improved relationship with food.

Quick & Easy Ground Turkey & Veggie Frittata


  • 1 cup spinach, chopped
  • 1 cup mushrooms chopped
  • 1 Tbsp. Extra Virgin Coconut Oil
  • 3 asparagus, spears, chopped
  • 3/4 cup onion, diced
  • 8 eggs, Beaten
  • 1 lb Ground Turkey or pre-cooked Turkey or Chicken Sausage
  • 1 tsp Black Pepper
  • 1 tsp Salt


Preheat oven to bake at 350°F.
In an oven-safe skillet, heat 1/2 tablespoon coconut oil over medium heat.
Brown turkey with onions & mushrooms in skillet until fully cooked.
Add spinach & asparagus and cook until tender about 3 more minutes.  Drain the excess liquid.  Add the beaten egg to the pan and slow cook on low heat for 3-4 minutes until the egg starts to firm up but is still runny

Option 1:  If using an oven-safe skillet, Transfer the frittata to the oven and cook for 12 minutes, or until the frittata has achieved a spongy firmness to the touch.
Option 2:  Cover the skillet with a lid and allow to fully cook for another 4-5 minutes until set and golden brown on the bottom.

Makes 4 servings.

Refrigerate leftovers.

Note:  Change out the vegetables for what you have on hand, such as chopped zucchini, broccoli, bell peppers, etc.