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KAWARTHA LAKES-Folklore says we should not eat turkey on New Year’s Day. The reason is that this bird scratches backward in the dirt. This symbolizes our moving backward or dwelling on our past and preventing progress in the new year.
Don’t think my mom and dad were aware of that folklore. We enjoyed turkey on New Year’s Day for decades. Turkey on New Year’s Day is a family tradition never to be broken for anything. If my mom had prepared anything but turkey dinner on New Year’s Day my siblings and I would have freaked out, much like the “Old Man” in the movie “A Christmas Story.”
“The heavenly aromas still hung in the house. But it was gone, all gone. No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la king! Or gallons of turkey soup! Gone ALL GONE.” – the Old Man (Ralphie’s dad).
My husband and I continue this tradition. Last year I wanted to make a breakfast dish with leftover turkey and winter ingredients like squash (Keto Low-Carb) or sweet potato (Paleo), peas (non-compliant but good for the rest of the family), onions, sage, and thyme. I also wanted to cook with eggs. I think eggs are such an underestimated yet prized source of inexpensive protein. I decided to make a turkey frittata. It’s a fancy Italian omelette served like a pizza rather than being folded over. In frittata, you can add all sorts of healthy and seasonal vegetables. The perfect frittata is creamy, custardy, and full of veggies with protein and cheese.
This Italian turkey frittata is gluten, grain, and sugar-free and is substantial enough to enjoy at breakfast, lunch or brunch, or dinner. One slice offers about 7.2 grams of net carbs (without the squash or sweet potato), 36.9 grams of protein, and 544 grams of sodium. The ingredients include shredded turkey, eggs, squash or sweet potato, peas (optional), coconut milk, parmesan (Keto Low-Carb) or vegan parmesan (Paleo), fresh herbs, and mozzarella (Keto Low-Carb) or vegan mozzarella (Paleo).
Make the frittata in a heatproof dish or pan that you are comfortable in serving right at the table. To make the eggs creamy in texture, use almond milk, coconut milk, or yoghurt. Saute the vegetables before adding the egg mixture. A small frittata can be made with six eggs and a half-cup of each of the vegetables. Medium-sized frittata uses eight eggs and a cup of each of the vegetables. A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables. Don’t be shy about adding vegan cheese! Be sure to whisk the eggs with the whites in a blender in advance. Bake or use the stovetop to make your frittata. I like to use a combination of both. If cooking in the oven, set the pan in the middle and never use the broiler! The broiler will overcook the top of the eggs before the middle is firm. Depending on how many people you are serving, figure the number of eggs you’ll require.
Other delicious ingredient combinations for your frittata include:
Broccoli and green onion
Cremini mushrooms and arugula
Cherry tomatoes, zucchini, and basil
Sweet potato with chorizo sausage (sweet and spicy)
Sweet potato with ground turkey
This frittata has a wonderful taste, with the squash and turkey combination seasoned with fresh thyme and sage. The predominant taste sensations are saltiness from the cheese and subtle sweetness from the squash.
Keto Low-Carb Paleo Italian Turkey Frittata
12 eggs, whisked just until the egg yolks and whites are blended
½ cup of full fat coconut milk
1 cup grated parmesan (Keto) or vegan parmesan (divided in two) (Paleo)*
2 teaspoons olive oil
3 cloves garlic, minced
1 cup cubed sweet potato (peeled), (optional not Keto)
1 cup diced sweet onion
½ pound ground turkey
1 cup frozen baby peas (optional, not compliant)
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 cup mozzarella (Keto) or vegan shredded mozzarella (Paleo)**
*Check out this blog for the vegan parmesan recipe:
**Click this link for the shreddable mozz recipe:
Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked method. Crack the eggs into a medium mixing bowl. Add coconut milk. Whisk just until the egg yolks and whites are blended. Whisk in half the cheese. Set aside.
In a 12-inch non-stick or cast-iron skillet, warm the olive oil over medium heat until shimmering. Add garlic and saute until aromatic. Add squash (or sweet potato) and onion. Saute for 10 minutes until sweet potato begins to soften. Add turkey. Add peas
Add fresh herbs. Saute until turkey is browned and cooked. Pour in the egg mixture. Set in the oven. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked and the center of the frittata jiggles. Sprinkle with the other half of the parmesan or vegan parm. Sprinkle with mozzarella or vegan mozz. Bake another 3 minutes until mozzarella melts. Remove the pan from the oven and place it on a cooling rack to cool. Slice with a sharp knife. Serve hot or at room temperature with a salad or even stuffing!
Suggested Wine: With the predominant taste sensations being salty and sweet, choose a white or rose wine with just a hint of sweetness and good acidity. The wine’s sweetness will harmonize with the squash sweetness, while its acidity will nicely offset the parmesan saltiness. Examples include off dry Riesling or off dry Gewurztraminer.
* The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. Consult your physician before beginning any new lifestyle or diet.