Leftover turkey, sweet potato, spinach and Gruyere cheese frittata– trust me, you’ll want to save some Thanksgiving turkey because this breakfast frittata is SO good!
Leftover Turkey and Sweet Potato Frittata
There are endless combinations for making Frittatas. A few more frittata recipes I love are Caramelized Onion, Zucchini and Red Pepper Frittata as well as Tomato and Zucchini Frittata or Asparagus and Swiss Cheese Frittata.
Hope everyone has a happy Thanksgiving! I am reviving this from the archives for those of you who are questioning what to do with leftover turkey!!
When I had the idea of using leftover turkey and sweet potato in a fritatta, I had no idea just how good this would turn out! In fact, I would make turkey again, just to make this frittata. Frittatas are so versatile, you could of course use leftover chicken breast instead, or swap the Gruyere for another cheese, the spinach for kale, etc. This is naturally gluten-free, and can be eaten for breakfast, lunch or dinner with a salad on the side. Hope you enjoy and Happy Thanksgiving!
More leftover Turkey Recipes:
- Leftover Turkey Pot Pie Empanadas
- Turkey Santa Fe Lettuce Wraps
- Leftover Turkey Harvest Cobb Salad
- Baked Turkey Croquettes
- Leftover Turkey Pot Pie Soup
Leftover Turkey and Sweet Potato Frittata
Ingredients
- 5 large eggs
- 3 large egg whites
- 1 tsp kosher salt
- freshly cracked black pepper
- 1 oz grated Gruyere cheese, omit for Whole 30
- 2 teaspoons olive oil
- 1 small onion, chopped
- 12 ounces peeled Sweet Potatoes, diced into 1/2-inch pieces
- 1 tsp fresh or 1/2 tsp dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 6 oz leftover turkey breast, chopped
- 1 loose cup baby spinach, roughly chopped
Instructions
- Preheat the oven to 400°F.
- Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.
- Heat a 10-inch nonstick oven safe skillet over medium heat.
- Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
- Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.
- Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.
- Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
- Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.
Last Step:
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