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Photo of Turkey rice frittata by WW

Turkey rice frittata

Total Time
45 min
20 min
25 min
Turkey mince and rice may not be common ingredients for a frittata but in the tasty twist they are the hero, favoured with cumin, coriander and broad beans.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, coarsley grated

Turkey breast mince

300 g

Ground cumin

1½ tsp

Ground coriander

1 tsp

Cooked brown rice

1 cup(s), cooled

Frozen broad beans

150 g, thawed, podded


6 medium, lightly beaten

Reduced-fat unsweetened natural yoghurt

80 g


60 g


  1. Heat oil in a large non-stick ovenproof frying pan (22cm base measurement) over medium-high heat. Cook onion and carrot, stirring, for 3–5 minutes or until softened. Add mince, 1 teaspoon cumin and coriander and cook, stirring to break up lumps, for 5 minutes or until browned.
  2. Remove pan from heat and stir in rice and beans. Spread mixture evenly over base of pan. Pour egg over mince mixture. Cook over medium heat for 10–15 minutes or until almost set.
  3. Meanwhile, preheat grill on high. Grill frittata for 5 minutes or until golden and just set. Cut frittata into wedges. Serve with yoghurt sprinkled with remaining cumin, plus rocket leaves.


TIPS: You will need to cook ⅓ cup (65g) dry brown rice to get 1 cup (170g) cooked rice. You can use microwave brown rice instead. You can use chicken breast mince instead of turkey mince. Store any leftovers (without yoghurt mixture or rocket) in an airtight container in the fridge for up to 1 day. Reheat in the microwave or enjoy cold.