This summery frittata is jam-packed with protein and other powerful macros and micronutrients that can enhance your health and fitness.
The little amount of fat from the sweet potatoes can significantly increase your uptake of eyesight-boosting beta-carotene, and fresh basil is full of flavonoids that act as antioxidants to protect cells from damage.
And don’t relegate turkey to Thanksgiving alone. It’s inexpensive, low in fat, and high in protein.
Nutrition (per serving):
541 calories; 89g protein; 20g carbs; 10g fat
Makes 4 servings
- 2 tbsp olive oil
- 12 oz turkey, ham, or roasted turkey breast
- 2 sweet potatoes, roasted, diced small
- 12 egg whites
- 1⁄4 cup finely chopped fresh basil
- Black pepper, to taste
How to make it
Heat a 14-inch skillet over medium-high heat. Add 1 tbsp olive oil and turkey ham, and cook for 1 minute.
Add sweet potatoes, stir, and cook for 5 minutes. Add remaining 1 tbsp olive oil to prevent ingredients from sticking to the pan.
Slowly add egg whites to the skillet, distributing them evenly so they completely cover the turkey-potato mixture. Reduce heat to medium, and cook until whites are set. (If necessary, cover skillet to help the top of the whites set.) While eggs are cooking, sprinkle them with basil and black pepper.
Carefully slide the frittata onto a cutting board. Cut into slices and serve.