Week One: Turkey n Veg Frittatas
- Fleur Missaghian
- Nov 7
- 2 min read
Updated: 3 days ago
Anti-Inflammatory Recipe Pack
Healthy, flavourful, and easy to make

Ingredients
· 400g turkey mince
· 1 medium courgette, grated
· 2 medium carrots, grated
· 1 cup cooked brown rice
· 2 large eggs
· 1 tsp ground ginger
· 1 tsp ground turmeric
· 1 tbsp fresh coriander, chopped (optional)
· Cooking spray or 1-2 tsp olive oil (for greasing)
· 1 small head broccoli, cut into florets
Instructions
1. Rinse the brown rice and soak for at least 10 minutes (or longer – a long soak for a few hours will be make the rice even more nutritious). Then cook the rice in advance according to package instructions. When cooked, fluff up, then leave to one side.
2. Grate the courgette and carrots using a box grater or food processor.
3. Preheat your oven to 180°C (350°F).
4. Mix the Frittata Bas: In a large bowl, combine turkey mince, grated courgette, grated carrots, cooked brown rice, ground ginger, ground turmeric, eggs, salt, and pepper.
5. Mix thoroughly until all ingredients are well incorporated. Stir in chopped coriander if using.
6. Lightly grease a muffin tin or individual ramekins with cooking spray or a small amount of olive oil, ensuring to use as little oil as possible.
7. Spoon the turkey mixture evenly into the muffin tin wells or ramekins, pressing down gently to compact.
8. Bake in the preheated oven for 20-25 minutes, or until the frittatas are set and lightly golden on top.
9. While the frittatas are baking, bring a pot of water to a simmer and fit it with a steamer basket.
10. Add the broccoli florets, cover, and steam for 4-5 minutes until just tender and vibrant green.
11. Remove the frittatas from the oven and allow to cool slightly before gently removing from the tin. Serve warm alongside the steamed broccoli. Garnish with extra fresh coriander if desired.
'till the next post! Stay warm as we enter colder times :)
All the love,
Fleur
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