Calories Per Serving: 269
Servings: 6
Ingredients:
1 lb lean ground turkey
7 eggs
1/8 c cream (or half and half/milk/coconut cream)
1 onion, thinly sliced
3 cloves of garlic, chopped
5 oz mushrooms, roughly chopped
7 oz (1 standard bag) fresh spinach
1/4 cup chicken stock
1 T olive oil
1 T lemon juice
1 T fennel seeds
1 T dill
1 t pink salt
1 t pepper
1 t garlic powder
1/2 t cayenne pepper or red pepper flakes
1/4 t allspice
additional salt and pepper for seasoning
1/2 c crumbled feta cheese
Directions:
- Preheat the oven to 350 degrees and heat 2 frying pans on the stove over medium-high heat
- In a bowl, mix ground turkey with fennel, salt, pepper, garlic powder, cayenne, dill and allspice
- Saute in frying pan until browned and cooked through, then remove and set aside in a bowl
- While turkey cooks, chop vegetables
- Add sliced onion to 1 T of olive oil in the second frying pan
- Season well with salt and pepper and cook until dark brown and soft (this will take at least 10 minutes)
- Add garlic and cook an additional 3 minutes
- Add mushrooms and chicken stock, then cook until softened
- Add spinach and lemon juice to cook down
- Taste and add any additional salt and pepper needed
- Remove and set aside in a bowl
- Grease 8×8 glass baking dish then fill with alternating layers of crumbled turkey and sautéed vegetables until almost full
- Whisk together eggs and cream, then pour into the dish
- Bake for 35 minutes, or until cooked through
- Top with feta cheese then broil for a couple minutes for a crusty top
