Rosemary and Shiitake Turkey Frittatas with Beet, Walnut and Balsamic Vinaigrette Covered Mixed Greens

Rosemary and Shiitake Turkey Frittatas

Ingredients

• 1 Tbsp duck fat
• 1 lb ground turkey
• 1 yellow onion, half moon sliced
• 2 cloves garlic
• 1 Tbsp fresh rosemary, minced
• 1 ½ cups shiitake mushrooms
• 1 tsp Celtic sea salt
• ¼ cup parsley, minced
• Fresh ground pepper to taste
• ½ lemon, juiced
• 8 duck eggs

Directions

1. Preheat oven to 350F.
2. Heat a cast iron skillet and add duck fat and onion. Sauté until golden, about 10 min.
3. Add rosemary, shiitake mushrooms and garlic. Cook for 5-7 min or until shiitake’s are cooked.
4. Add parsley and season with lemon juice and salt and pepper to taste. Place in a mixing bowl and set aside.
5. Brown ground turkey in the same skillet and cook until done – about 10 min. Add turkey to onion/shiitake mixture and stir until combined. Taste and adjust for seasonings.
6. In another mixing bowl, add duck eggs and whisk.
7. Line muffin tins with parchment paper and fill ¾ full with meat/shiitake mixture and then spoon egg mixture on top until muffin cups are almost full (be careful not to over fill or they will spill over in the oven).
8. Bake for 10 min, rotate muffin tray and bake for an additional 10 min or until golden brown.

Beet, Walnut and Balsamic Vinaigrette Covered Mixed Greens

Salad ingredients

• 6 cups mixed greens
• ½ cup walnut halves, toasted and chopped
• 1 bunch green onions, chopped
• ½ cup parsley, minced
• 1 red beet – shredded
• 1 cup sunflower sprouts
• Salt to taste

Dressing ingredients

• ¼ cup balsamic vinegar (no sulfites and no sugar added)
• 1/2-cup olive oil
• 1 lemon, juiced
• 2 tsp raw honey
• 1 clove garlic
• Pinch salt

Directions

1. Combine all salad ingredients except for the toasted walnuts into a large salad bowl
2. Put all dressing ingredients except olive oil into a high-powered blender. Blend until combine. Slowly add olive oil to emulsify.
3. Dress salad and top with toasted walnuts. Season with salt to taste. Enjoy!