Turkey, Tofu, and Mushroom Frittata with Pesto and Nutritional Yeast
This diabetes-friendly frittata is a low-carb, high-protein way to repurpose leftovers into a quick and satisfying meal. Nutritional yeast adds a cheesy, savory flavor while keeping saturated fat lower than traditional cheese, and dollops of pesto provide a burst of fresh, herbaceous flavor. Use any dry-ish meat and vegetable leftovers you have for this versatile recipe.
Ingredients
Protein & Veggies:
- 1 cup combined leftovers e.g., ground turkey, crispy soy sauce tofu, and garlic-sautéed mushrooms with spinach
Egg Base:
- 6 large eggs
- 1/4 cup drained nonfat yogurt
- 2 tablespoons nutritional yeast
- Salt and black pepper to taste
- Optional: 1/4 teaspoon smoked paprika or red pepper flakes for warmth
Cooking Fat:
- 1 tablespoon olive oil
Topping:
- 2-3 tablespoons pesto
Instructions
- In a medium bowl, whisk together the eggs, yogurt, nutritional yeast, salt, and pepper until smooth. Add smoked paprika or red pepper flakes if desired.
- Chop the turkey, tofu, and mushroom-spinach mixture into bite-sized pieces. Use a paper towel to gently press the mushrooms and spinach dry, removing any excess moisture to prevent the frittata from becoming watery.
- Heat olive oil in an oven-safe skillet over medium heat. Spread the chopped leftovers evenly in the skillet, then pour the egg mixture over the top. Gently shake the skillet to help the egg mixture settle around the toppings.
- Using a small spoon, dollop the pesto in 5–6 small mounds across the top of the frittata. Lightly swirl each mound with the tip of a knife to create a marbled effect, or leave as is for concentrated bursts of pesto flavor.
- Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10–15 minutes, or until the frittata is puffed and the center is just set.
- Let the frittata cool slightly before slicing. Serve warm, with an optional side of salad or roasted vegetables.
Notes
- This recipe makes a perfect low-carb meal for breakfast, lunch, or dinner. Experiment with your own combinations of leftover proteins and vegetables to keep it fresh and interesting!
- For best results, press the mushrooms and spinach dry with a paper towel to remove excess moisture.