Turkey day leftover frittata my favorite way to use up those leftovers from thanksgiving! I love to use up all the leftovers in many different ways. To start the day off right with a healthy breakfast by making a delicious frittata. Loaded with healthy proteins, fats and veggies this will keep you energized for all the family events and black Friday shopping.
For this recipe I used leftover ham, brussel sprouts, jalapeños, parmesan and cheddar cheese. Feel free to use up whatever your favorite flavor combinations are just make sure your base is 12 eggs, 3 tablespoons full fat dairy, 3 cups leftovers, 1 cup cheese, salt and pepper. Mix it all up cook on the stovetop and finish and baking it in the oven.
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Leftover Turkey Day Frittata
- 12 whole eggs
- 3 tbsp whole milk
- 3 cups leftover vegetables and meat
- 1/2 cup cheddar cheese grated
- 1/2 cup parmesan cheese grated
- 1 tbsp olive oil or ghee
- salt and pepper
- Preheat oven to 425'F.Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the leftovers, Cook until warmed through. Season with salt, to taste. Pour the egg mixture over the leftovers. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes , until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack to cool.