Leftover Turkey Frittata

This is the perfect post-holiday breakfast or brunch. Whisked eggs, cooked seasonal vegetables, and cheese are combined with the leftover Thanksgiving turkey and baked in the oven until fluffy and delicious.

Course Breakfast, Brunch

Cuisine American

Keyword Brunch Frittata, Frittata, Leftover Turkey, Veggie Frittata

Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings servings

Calories 152kcal

Author Cara Harbstreet

Ingredients

½ onion (yellow or white recommended) diced, about 2/3 cup
1 cup sliced mushrooms
1 cup diced sweet potatoes
2 cups fresh baby spinach packed
1 ½ cups cooked turkey shredded or chopped (white or dark meat)
8 large eggs
1 cup shredded cheese such as gruyere, mozzarella, or similar
¼ tsp All-Purpose MSG Seasoning
¼-½ tsp dried thyme or ½ tsp fresh thyme

Instructions

Heat oven to 400 degrees F.
Heat a large cast iron skillet or oven-safe skillet over medium-high heat. Add the olive oil and once heated, saute the onions, mushrooms, and sweet potatoes until soft (about 5-7 minutes).
Once the sweet potatoes are tender, stir in the spinach and turkey and heat through. After 2-3 minutes, the spinach should be wilted.
Meanwhile, whisk the eggs together with the seasonings and herbs. Fold in the shredded cheese and pour over the turkey-vegetable mixture in the heated skillet.
Stir gently to distribute the contents, then cover and transfer to the oven. Bake for 25 minutes or until the center is set.
Top with extra cheese (optional) or thyme. Season with black pepper or other seasonings, to taste. Cool slightly before slicing and serving.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat before reserving.

Nutrition