If you’re like me, you probably have a ton of leftover turkey after the holidays or a big family dinner. Instead of letting it go to waste, I want to share a fan-freaking-tastic way to turn those leftovers into a show-stopping brunch or dinner: my Leftover Turkey Frittata Recipe. It’s simple, comforting, and packs in so much flavor—plus, it’s an amazing way to stretch your turkey into a whole new meal that your family will actually get excited about.
Why You’ll Love This Recipe
- Transforms Leftovers: Turns your cold turkey into a warm, inviting meal everybody will love.
- One-Pan Wonder: Uses just one skillet to keep things simple and cleanup easier.
- Versatile & Customizable: Add or swap veggies and cheeses based on what you have on hand.
- Crowd Pleaser: My family goes crazy for this—especially when it’s served fresh out of the oven!
Ingredients You’ll Need
The ingredients here come together in a way that balances savory, creamy, and fresh flavors perfectly. Using sweet potatoes instead of regular ones gives a touch of natural sweetness, while the choice of cheese can really change the character of the frittata, so feel free to experiment with your favorite kinds.
- Onion: I prefer yellow or white onions for their mild sweetness when sautéed.
- Mushrooms: Sliced mushrooms add a satisfying earthiness and texture contrast.
- Sweet potatoes: Dice them small so they cook quickly and add a subtle sweetness.
- Baby spinach: Adds vibrant color and nutrition; it wilts down perfectly with the turkey.
- Cooked turkey: Shredded or chopped, white or dark meat—whatever leftover turkey you have works great.
- Eggs: The binding magic for the frittata, be sure to whisk well for fluffiness.
- Cheese: Gruyere, mozzarella, or similar shredded cheese adds lovely creaminess and flavor depth.
- All-Purpose MSG seasoning: A little umami boost that’s optional but highly recommended.
- Dried or fresh thyme: Adds a subtle herbal note that elevates the entire dish.
Variations
I love how flexible this leftover turkey frittata recipe is. You can tailor it depending on what you love or what you have sitting in your fridge. Let me share some ways I’ve personalized it over the years—and trust me, the tweaks only add to the goodness.
- Add more veggies: I often toss in bell peppers or zucchini when I want a bit more crunch and color; it’s a great way to sneak in extra veggies.
- Cheese swaps: Using feta or goat cheese gives it a tangier vibe, which my husband loves for brunch.
- Herb variations: Fresh rosemary or sage works beautifully, especially in the fall and winter months.
- Make it spicy: I sometimes sprinkle red pepper flakes or add diced jalapeños for a little kick.
How to Make Leftover Turkey Frittata Recipe
Step 1: Sauté Your Veggies and Sweet Potatoes
Start by heating your oven to 400°F and warming up a large oven-safe skillet over medium-high heat with a bit of olive oil. I usually use cast iron here because it retains heat beautifully and transitions easily from stovetop to oven. Toss in your diced onions, sliced mushrooms, and cubed sweet potatoes. Stir often and keep an eye on the sweet potatoes until they’re soft and tender—this usually takes about 5 to 7 minutes. This step builds the base of your flavor, so don’t rush!
Step 2: Add Spinach and Turkey
Once the sweet potatoes are tender, stir in your fresh baby spinach and shredded turkey. I like to make sure the spinach gets just wilted and the turkey warms through, usually about 2 to 3 minutes. This is that moment when all those leftovers magically come together to become something totally new and comforting.
Step 3: Mix the Eggs and Cheese
While your skillet ingredients are heating, whisk together the eggs with the all-purpose MSG seasoning and thyme. Folding in the shredded cheese here is key – it melts into the eggs and gives such a creamy consistency to the frittata. Pour this egg mixture evenly over the turkey and veggies in your hot skillet. Give it a gentle stir to distribute everything nicely, but be careful not to break up the veggies too much.
Step 4: Bake Until Set and Golden
Cover the skillet and slide it into your preheated oven. Bake for about 25 minutes or until the frittata’s center is set and slightly puffed. You’ll know it’s ready when a knife inserted in the middle comes out clean. For an extra golden top, I sometimes remove the cover in the last 5 minutes and sprinkle a little more cheese or fresh thyme on top—you’ll love the way it finishes.
Pro Tips for Making Leftover Turkey Frittata Recipe
- Use a well-seasoned cast iron skillet: It helps prevent sticking and gives a nice crust on the frittata edges.
- Don’t over-skip the resting time: Letting the frittata cool slightly makes it easier to slice and helps flavors settle.
- Customize cheese blends: Combining two different cheeses, like mozzarella with sharp cheddar, adds complexity.
- Avoid watery veggies: Squeeze excess liquid from watery veggies like spinach before adding to keep the frittata from getting soggy.
How to Serve Leftover Turkey Frittata Recipe
Garnishes
I love topping mine with a sprinkle of fresh thyme or chives because it adds a pop of color and fresh flavor. Sometimes, I drizzle a little hot sauce or a dollop of sour cream on top—perfect if you like a tangy bite or some extra creaminess.
Side Dishes
My go-to side dishes here are simple but satisfying—think a crisp green salad with lemon vinaigrette or some roasted cherry tomatoes for a juicy contrast. If it’s breakfast, a slice or two of crusty toast always pairs beautifully.
Creative Ways to Present
For holiday brunches or special occasions, I’ve served this frittata in a shallow pie dish and sprinkled pomegranate seeds on top before slicing, giving it a festive look. You can also cut it into bite-sized squares for party platters—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftovers tightly with plastic wrap or store in an airtight container in the fridge. The frittata keeps well for up to 3 days and actually tastes fantastic warmed up the next day, which makes it a lifesaver for breakfasts or quick lunches.
Freezing
I’ve frozen the frittata in individual slices wrapped with parchment and foil. It thaws quickly and reheats nicely in the toaster oven or microwave without losing much of its texture. Just be sure to cool it completely before freezing to keep it fresh.
Reheating
To keep the frittata moist and flavorful, I like reheating in a 350°F oven for about 10-15 minutes wrapped loosely in foil. If I’m in a hurry, the microwave works too—just cover and heat in short intervals to avoid drying it out.
FAQs
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Can I use fresh turkey instead of leftovers for this frittata?
Absolutely! If you have freshly cooked turkey, just chop or shred it and it’ll work perfectly in the frittata. Just be mindful of the moisture content as fresh turkey might be juicier, so adjust cooking times as needed to prevent sogginess.
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What if I’m allergic to eggs? Is there an alternative to make a similar dish?
While eggs are essential for a classic frittata’s texture, you could try a crustless quiche using silken tofu blended with a little flour or chickpea flour batter for a vegan alternative. Keep in mind the texture and flavor will differ, but it’s a tasty option for egg allergies.
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Can this recipe be made dairy-free?
Yes! Simply swap out the cheese for your favorite dairy-free alternative or omit it entirely. You might want to add nutritional yeast for a cheesy flavor without dairy, and a drizzle of olive oil before baking can help keep it moist.
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How do I prevent my frittata from sticking to the pan?
Using a well-seasoned cast iron or a good-quality non-stick oven-safe skillet is key. Make sure to preheat the pan and add plenty of oil before adding your veggies. Also, letting the frittata rest a bit before slicing helps it release naturally.
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Can I make the Leftover Turkey Frittata Recipe ahead of time for a party?
Definitely. You can prepare it the night before and reheat just before serving. For larger gatherings, cut into bite-sized pieces and serve at room temperature with some dipping sauces—it’s always a crowd-pleaser.
Final Thoughts
This leftover turkey frittata recipe has been one of those meals I keep coming back to, whether it’s post-holiday chaos or just a busy weeknight. The way it reinvents leftovers into something fresh, delicious, and satisfying feels like a little kitchen victory every time. I hope you give it a try and that it becomes a go-to in your household too—because nothing beats the joy of turning last night’s turkey into today’s new favorite dish!
Print
Leftover Turkey Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Leftover Turkey Frittata is a delicious and hearty way to use up leftover turkey, combined with sautéed vegetables and melted cheese for a satisfying breakfast or brunch. Packed with sweet potatoes, mushrooms, spinach, and flavorful herbs, this baked frittata is an easy one-pan meal that warms up beautifully and pairs well with a fresh salad or crusty bread.
Ingredients
Vegetables
- 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
Protein
- 1 ½ cups cooked turkey, shredded or chopped (white or dark meat)
- 8 large eggs
Dairy
- 1 cup shredded cheese such as gruyere, mozzarella, or similar
Seasonings
- ¼ tsp All-Purpose MSG Seasoning
- ¼–½ tsp dried thyme or ½ tsp fresh thyme
Other
- Olive oil (for sautéing, approx. 1-2 tbsp)
Instructions
- Preheat the oven: Set your oven to 400 degrees F to get it ready for baking the frittata.
- Sauté vegetables: Heat a large cast iron or oven-safe skillet over medium-high heat. Add olive oil and once hot, sauté diced onions, sliced mushrooms, and diced sweet potatoes for about 5-7 minutes until the vegetables are soft and the sweet potatoes begin to tenderize.
- Add spinach and turkey: Stir in the fresh baby spinach and shredded cooked turkey into the skillet. Cook for another 2-3 minutes until the spinach has wilted and everything is heated through.
- Prepare egg mixture: Meanwhile, whisk together the 8 large eggs with the all-purpose MSG seasoning and thyme (dried or fresh). Fold the shredded cheese into this egg mixture.
- Combine and bake: Pour the egg and cheese mixture evenly over the turkey and vegetable mixture in the hot skillet. Stir gently to evenly distribute the ingredients. Cover the skillet, then place it in the preheated oven and bake for approximately 25 minutes, or until the center of the frittata is fully set and cooked through.
- Finish and serve: Optionally, top with extra cheese or fresh thyme and season with black pepper or your choice of seasoning. Let the frittata cool slightly for about 5 minutes before slicing to serve.
Notes
- Use an oven-safe skillet like cast iron to ensure safe transfer from stovetop to oven.
- You can substitute sweet potatoes with regular potatoes or skip them for a lower-carb option.
- This recipe works well with any leftover poultry, not just turkey.
- For extra flavor, consider adding fresh herbs or spices to the egg mixture.
- Leftover frittata can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 slice (approximately 1/6th of frittata)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 250 mg
