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Cuban Picadillo Frittata (Whole30, Paleo, Low Carb)

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Cuban


Cuban Picadillo Frittata! A delicious tailgate option with a Cuban twist!



  • 1lb ground turkey
  • 1 medium yellow onion
  • 2 garlic cloves
  • 2 large carrots
  • 2 slices bacon (I use Pederson Natural Farms, Whole30 Approved)
  • 1 can Lindsay Naturals Green Olives
  • 1/2 cup raisins
  • 6 large eggs
  • 2 tbsp milk (I use almond milk)
  • 1 tsp salt
  • 1 tsp onion salt
  • 1 tsp black pepper
  • 1 tbsp dried parsley
  • 2 tbsp olive oil


  1. Pre-heat oven to 350F.
  2. Heat a large skillet on medium heat.
  3. Small dice your onion, carrot and garlic.
  4. When the skillet in heated add in the olive oil.
  5. Add in the diced vegetables.
  6. Chop up the bacon and mix in. Stir frequently, cook for 8 minutes.
  7. Add in the ground turkey with the parsley, salt and pepper, mix in, stirring constantly until it’s all crumbled up and browned, about 5 minutes.
  8. Open and drain your Lindsay Olives. Place them on a cutting board and chop.
  9. Add the olives and raisins to your skillet. Mix well.
  10. Crack your eggs open into a bowl or blender. Add in the milk and onion salt. Blend or whisk until frothy.
  11. Pour over skillet evenly. Let is sit on the stove for 2-3 minutes until the edges begin to cook. Then carefully place it in the oven, on the middle rack.
  12. Bake at 350F for 15 minutes.
  13. After fifteen minutes it should be done. You will know it’s done when the center is set.
  14. Remove from oven and let it sit a few minutes before slicing and serving!
  15. Top with avocado and salsa, yum!


  • Serving Size: 1 slice
  • Calories: 247
  • Fat: 16g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 17g