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
Scale
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
