Leftover Holiday Frittata Recipes

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LEFTOVER FRITTATA SANDWICHES



Leftover Frittata Sandwiches image

Provided by Ree Drummond : Food Network

Time 40m

Yield 9 servings

Number Of Ingredients 13

12 large eggs
2 tablespoons chopped fresh parsley
2 to 3 dashes hot sauce, plus more for serving
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup cubed cooked ham
1 cold baked sweet potato, cubed
1/2 cup grainy mustard
9 toasted English muffins
1/2 cup mayonnaise
9 slices pepper jack cheese
9 slices Cheddar cheese
3 cups arugula

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
  • Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
  • Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA



How-to Make the Perfect Leftovers Frittata image

gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options

Time 20m

Yield 6-8

Number Of Ingredients 9

2 tablespoons butter, ghee or olive oil
8-10* large pasture-raised eggs
⅓ cup full fat milk or coconut milk (optional, see above)
1 - 1½ cups cooked protein of your choice - bacon, sausage, shredded meat, smoked salmon, etc
cooked veggies of your choice - spinach, roasted red peppers, kale, zucchini, potatoes, etc
cheese, of your choice, optional
any other leftovers you might want to add
herbs and spices, to taste
sea salt and black pepper, to taste

Steps:

  • Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
  • In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
  • To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
  • Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
  • Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
  • To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
  • Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.

LEFTOVER PASTA FRITTATA



Leftover Pasta Frittata image

This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon (about 4.5 ounces), chopped
1/2 small onion, thinly sliced
2 cloves garlic, minced
6 ounces cooked pasta, such as spaghetti, linguine or bucatini
1 cup cherry tomatoes (about 7 ounces), halved
1 cup pearl-size fresh mozzarella balls (about 8 ounces), drained
8 large eggs
1/2 cup favorite tomato sauce (jarred or homemade)
1/4 cup whole milk
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan, plus more for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
  • Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
  • Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

ITALIAN HOLIDAY FRITTATA



Italian Holiday Frittata image

Make and share this Italian Holiday Frittata recipe from Food.com.

Provided by School Chef

Categories     Breakfast

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 7

2 lbs sweet Italian sausage
1 lb shredded provolone cheese
2 (14 ounce) cans drained roasted red peppers
6 eggs, beaten well
1/2 cup grated romano cheese
1/8 teaspoon black pepper
1 cup marinara sauce

Steps:

  • Preheat oven to 375°F.
  • Brown, drain and crumble sausage, set aside.
  • Prepare a 9x13" pan by spraying with olive oil pan release. (you can use regular flavor).
  • Prepare dish by layering sausage, red peppers and cheese, until all ingredients are finished.
  • Beat egg, roamano cheese and pepper together, pour over layered items.
  • Bake for 50 minutes covered.
  • Uncover spoon sauce over top of casserole and bake uncovered for 15 minutes or until completely cooked.
  • Remove from oven, let sit for 15 minutes covered cut and serve.

Nutrition Facts : Calories 231, Fat 14.8, SaturatedFat 7.6, Cholesterol 109.6, Sodium 1278.5, Carbohydrate 5.2, Fiber 0.6, Sugar 1.6, Protein 19.3

THANKSGIVING LEFTOVER FRITTATA



Thanksgiving Leftover Frittata image

Make our Thanksgiving Leftover Frittata for breakfast on Black Friday! This frittata will give you fuel for your big day of shopping (or relaxing), and help you use the Thanksgiving leftovers in your fridge. This Frittata with Thanksgiving Leftovers might be as tasty as your Turkey day spread.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 cup chopped leftover cooked turkey
1 cup leftover prepared stuffing
1 cup leftover cooked green beans, cut into 1-inch pieces
6 eggs, beaten
1/2 cup KRAFT Shredded Mild Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Cook turkey, stuffing and beans in a small ovenproof skillet on medium-high heat 2 to 4 min. or until heated through, stirring frequently.
  • Stir in eggs; top with cheese. Cover.
  • Bake 20 to 25 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 220 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

FRITTATA WITH LEFTOVER TURKEY



Frittata with Leftover Turkey image

A great breakfast or brunch idea using leftover turkey, or something different for dinner. We like to serve this with rashers of good bacon and hash browns.

Provided by Mike Stanfield

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup diced green bell pepper
½ cup diced scallions
½ cup sliced fresh mushrooms
2 cloves garlic, minced
½ teaspoon salt, divided
1 cup cubed leftover cooked turkey
6 large eggs
¼ teaspoon freshly ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a 10-inch cast iron skillet over medium heat; stir in bell pepper, scallions, mushrooms, and garlic. Saute until scallions are translucent, about 5 minutes. Add a pinch of the salt to extract moisture. Stir in turkey and cook until heated through, 5 to 10 minutes.
  • Whisk eggs, remaining salt, pepper, Worcestershire sauce, and cayenne in a small bowl; pour over turkey mixture. Cook until eggs start to set, about 5 minutes.
  • Place the skillet on the middle rack of the preheated oven and bake until eggs are set to desired level, 10 to 15 minutes.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 3.4 g, Cholesterol 305.6 mg, Fat 16.1 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 3.9 g, Sodium 424.7 mg, Sugar 1.5 g

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