Turkey and Egg Breakfast Polenta Frittata

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, bring 4 cups of water and 1/2 teaspoon of salt to a boil.

3.Slowly whisk in the polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 15 minutes.

4.While the polenta cooks, heat 1 tablespoon of ghee in a skillet over medium heat.

5.Add the ground turkey, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.

6.Add the diced carrot and aubergine to the turkey, season with 1/2 teaspoon salt, black pepper, garlic powder, smoked paprika, and optional red pepper flakes. Sauté until vegetables are tender, about 5 minutes.

7.Remove the skillet from heat and set aside.

8.In a large bowl, beat the eggs with the grated Parmesan cheese and chopped parsley.

9.Once the polenta is cooked, stir in 1 tablespoon of ghee until melted and fully incorporated.

10.Add the turkey and vegetable mixture to the polenta, mixing well to combine.

11.Pour the polenta mixture into a greased 9-inch ovenproof skillet or baking dish, spreading it evenly.

12.Slowly fold the beaten eggs into the polenta and turkey mixture until fully incorporated.

13.Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is lightly golden.

14.Remove from oven and let it cool for 5 minutes before slicing and serving.

15.Serve warm, optionally garnished with extra parsley or a light drizzle of ghee for richness.