Turkey, Pumpkin, Apple, Ricotta Frittata

This recipe is a takeoff on my first pumpkin, apple, bacon ricotta frittata. Hubby said he couldn’t taste the bacon and asked for sage sausage instead. He asked, I made it happen and it sure does smell and taste wonderful.

Ingredients “sausage”:

• 4 ounces turkey, ground. I used Jennie-O because the texture was most like sausage
• ¾ teaspoon sage
• ¼ teaspoon thyme
• ¼ teaspoon rosemary
• A quick shake sea salt, pepper, garlic powder and fennel seeds

Ingredients for egg mixture:

• 16 ounces egg substitute
• ½ cup pumpkin
• ¼ cup low fat ricotta cheese
• 1 cup apples cored, peeled and chopped
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon cinnamon

Directions:

1. Mix together the ground turkey, sage, thyme rosemary, salt, pepper, garlic powder and fennel seed blending thoroughly
2. In a small skillet that has been sprayed with non stick spray over medium high heat brown the turkey spice mixture until crumbled and cooked through. Remove from heat and set aside
3. Meantime core, peel and chop the apple and set aside
4. In a large bowl mix the pumpkin, egg substitute, ricotta cheese, pumpkin pie spice and cinnamon, whisking it all together until well blended
5. Pour into an 8x8 baking dish that has been prepared with non stick spray on the bottom and sides
6. Add turkey “sausage” and apples and stir with a fork to distribute evenly
7. Bake in a preheated 350 degree oven until center is just set (about 30 minutes)
8. Cool slightly, cut and serve or cool completely and wrap individual portions to be reheated for breakfast throughout the week

Nutrition: Makes 4 portions, each with approximately

• 151 calories,
• 19.3 grams protein, and
• 6.7 grams carbs