Broccoli and Turkey Sausage Frittata with Sun-Dried Tomato and Arugula
Broccoli and Turkey Sausage Frittata with Sun-Dried Tomato and Arugula

This Recipe

  • Skill Level: Beginner
  • Serves: 1
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 267
  • 750mg Sodium
  • 5g Carbs
  • 1g Fiber
  • 16g Fat
  • 3g Saturated Fat
  • 24g Protein


  • Cooking spray
  • 1/4 cup broccoli florets
  • Salt
  • Pepper
  • 2 links (1 ounce each) turkey sausage, diced small and precooked
  • 4 egg whites
  • 1/4 cup baby arugula
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon sun-dried tomatoes
  • 1 teaspoon sherry vinegar



1. Preheat oven to 350 degrees. Spray an 8-inch nonstick oven‐proof pan with cooking spray and place on medium‐high heat.
2. Add a single layer of broccoli, allowing all florets to make contact with pan, and season with salt and pepper. Turn heat to high and cook for 1 1/2 minutes, then gently shake the pan to mix. Allow broccoli to cook for another minute to caramelize florets. Add sausage and egg whites; lower heat to medium and continually agitate with a rubber spatula until eggs have coagulated, about 3 minutes. Place pan into oven and bake for 3 minutes. Remove from oven and flip frittata.
3. In a bowl, toss together arugula, oil, tomatoes, and sherry vinegar; season lightly with salt and pepper. Plate frittata and top with arugula.
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