~ serves 4; low-FODMAP, gluten-free, & Whole30, dairy-free options

- 10 eggs

- ½ lb ground turkey

- ¼ cup grated parmesan (omit for dairy-free, Whole30 complaint)

- 1 TBSPs ghee or grassfed butter

- 1 small yellow onion, diced

- 1 small sweet potato, diced (roughly 1 ½ cups)

- 1 red bell pepper, diced

- 2 cups baby spinach

- 2 teaspoons garlic powder

- 2 teaspoons dried sage

- ⅛ teaspoon ground black pepper

- ½ teaspoon sea salt

     Preheat the oven to 350 degrees F.

     Cook the ground turkey in a large skillet over medium heat with the diced onion for 4 minutes by breaking the turkey into small pieces and stirring continually. Add 1 TBSP ghee/butter and diced sweet potato to the skillet. Continue to cook over medium heat for an additional 5 minutes. Cover the skillet and stir 2-3 times (this will allow the potatoes to cook faster). Next add red bell peppers and cook for an additional 4 minutes, add the spinach and cook until it wilts. Remove the skillet from the heat.

     In a medium sized mixing bowl, combine the eggs and seasonings. Whisk together well. Grease a 8x8 casserole dish, 8 inch ovenproof skillet, or 2 quart baking dish with ghee/butter. Place the turkey and vegetable mixture in the bottom of the dish. Next layer the grated parmesan cheese over top; pour the egg mixture over everything so it is evenly covered. Bake for 30-40 minutes or until the frittata does not jiggle in the middle.