This recipe is a family hit! My kids don’t even have a clue how many veggies they consume when they devour this dish. When I only make one pan, there are no left overs so I’ve started making a double batch because not only is it amazing the first round, it makes the most delish fritatta the next morning. This is my first attempt at uploading a recipe. I am NOT a precise cook by any means. I throw together real fresh ingredients as they come to me (or as they are available in the fridge on that day :). We prefer ground turkey as our protein for this meal, but any other protein substitute could work. Our O+ blood type diets thrive on beef, turkey, and lamb. My family doesn’t do well with chicken or a solely vegetarian diet. If you adhere to the ER4YT SWAMI diet, substitute your superfoods as needed to meet your dietary beneficials. Our family can eat Parmesan but be sure to omit (or substitute) if it is not a beneficial choice for your SWAMI results. If you have no idea what your superfoods are, schedule your personalized nutrition plan today!
Below is roughly what I do to create this Mellor family favorite – enjoy!
Preptime: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: about 4-6 servings
1 pound ground turkey (I use organic ground turkey from Sprouts or the farmer’s market)
1 large or 2 small yams
2-3 green zucchinis
1 cup kale, finely diced (I use my ninja food processor
1/2 sweet onion, finely diced
several leaves of fresh basil, finely diced (I dice it up with the kale)
sea salt (I prefer Mediterranean), to your taste
dry basil, to your taste
olive oil, to your preference
ghee, to your preference
freshly grated Parmesan, to your preference
Preheat your oven to 350 degrees. Grease a 9×9 baking dish, I use my pampered chef refillable olive oil spray (the one you pump to spray). Slice the yams like you would thinly slice scalloped potatoes – I LOVE my salad master for this, it takes seconds to slice them up. Place the yam slices in the baking dish and sprinkle with sea salt, dry basil, and drizzle of olive oil. Place in the oven to roast.
In a large skillet, heat up ghee (or what ever you prefer to saute your onions). Add onions and cook until clear, then add ground turkey. When the turkey is cooked through, add your diced zucchini, kale/basil mix, season with sea salt and any other spices you’d like to add. Once everything is cooked together, pull the yams out of the oven. If they are cooked through, place the turkey and vegetable mixture on top, evenly. Then sprinkle with Parmesan and place back in the oven for five more minutes. Enjoy!