Leftover Turkey Frittata Recipes

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LEFTOVER TURKEY AND VEGETABLE FRITTATA



Leftover Turkey and Vegetable Frittata image

Turn those Thanksgiving leftovers into another delicious meal that's gluten-free, keto-friendly and can be enjoyed for breakfast, lunch or dinner!

Provided by Kim Peterson

Categories     Breakfast     Dinner     Lunch

Time 25m

Number Of Ingredients 10

2 tablespoons butter
2 cups turkey (, cubed)
1 ½ cups roasted butternut squash cubes
1 cup spinach (, cooked )
1 teaspoon fresh rosemary (, minced)
Kosher salt and pepper
10 large eggs
¼ cup milk
1 ½ cups shredded fontina
Cranberry sauce for serving, homemade or store-bought

Steps:

  • Preheat broiler on high with rack in center of oven.
  • Melt butter in broiler-proof, 10-inch-diameter skillet over medium heat. I use cast iron.
  • Add turkey, butternut squash, spinach and rosemary to skillet and cook 3 minutes to heat through.
  • Whisk eggs, milk and 1 cup fontina in medium bowl. Season with salt and pepper.
  • Pour egg mixture in skillet with turkey mixture. Fold gently to combine.
  • Continue to cook, slowly stirring and scraping the bottom of skillet with a heat-proof spatula until almost set.
  • Remove skillet from heat and sprinkle remaining ½ cup fontina over egg mixture.
  • Broil until frittata is puffed, set and cheese has melted, 2-3 minutes.
  • Serve with Cranberry Sauce. Enjoy!

Nutrition Facts : Calories 441 kcal, Carbohydrate 8 g, Protein 34 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 500 mg, Sodium 540 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

TURKEY FRITTATA



Turkey Frittata image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1 cup boiled potatoes, chopped
1/2 cup leftover cooked chopped turkey
6 eggs, lightly beaten
1/4 cup cream
Salt and pepper
2 tablespoons chopped parsley, basil or cilantro
1/2 cup grated cheddar, Monterey jack or mozzarella

Steps:

  • Preheat the broiler.
  • Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  • In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

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