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Meal Prep Frittata

A Brunch Time Classic

2019-08-04 | By: Lauren Greenberg

Did somebody say brunch? 

Or maybe that was just wishful thinking on our part. Either way, a frittata is a great, easy to make dish that can take the starring role of the beloved mid-morning meal and is versatile enough for a healthy dinner. 

Fill your frittata mix with veggies and turkey to provide some extra protein and flavor. We think you’re going to love this recipe! 


  • 8 eggs 
  • 1 cup spinach, roughly chopped
  • 1 cup potatoes, sliced or roughly chopped 
  • 1⁄2 cup milk
  • 1⁄2 large red bell pepper, chopped 
  • 1⁄2 lb ground turkey 
  • 1⁄4 - 1⁄3 cup feta cheese, crumbled 
  • 2-3 Tbsp olive oil, more if needed 
  • 1 tsp oregano 
  • Salt 
  • Pepper 


- Start by preheating the oven to 375°F. 

- Add 2 Tbsp of oil to a 10” iron skillet over medium heat. Add potatoes and peppers. Sauté until potatoes are lightly browned, stirring occasionally. Remove and place on a plate. 

- Add an additional 1-2 Tbsp of oil and the ground turkey into the same skillet. Cook turkey until browned and cooked through. Break it up into small pieces. 

- Once the turkey has cooked, add veggies back into the skillet. Sprinkle everything with a pinch of salt. Turn the heat down to low. 

- In a large mixing bowl, whisk together eggs, milk, oregano, 3⁄4 tsp salt, 1⁄4 tsp pepper. Mix in spinach and crumbled feta cheese, then pour the egg mixture over the veggies and meat in the skillet. Turn the heat back up to medium and allow to cook for 1-2 minutes until the edges start to turn lighter in color. 

- Place skillet into the oven and cook for about 20 minutes until it has set. Remove from the oven and cool slightly before cutting and serving. 

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Meal Prep: 

- To store for later use, let the frittata cool completely and place the leftover slices in an airtight container. Store in the fridge for up to 3-4 days, and warm in the microwave when ready to eat. 


- If you’re not using an iron skillet, make sure the one you use is both stovetop and oven safe. 

- You can use new potatoes,Yukon gold potatoes, or peeled russet potatoes for this recipe. 

- Add the spinach in raw as written, or you can sauté spinach until it’s wilted before pouring over the egg mixture. 


Blogger Profile Image Lauren



Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.

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