by Julie Snyder
Usually, I make frittatas packed with garden vegetables, herbs and cheese, but Thanksgiving leftovers in the fridge and a hungry crowd for breakfast changed my mind.
I dug around and found potatoes, raw vegetables from the appetizer table, cheese slices and of course, turkey.
There was only one thing to do -- throw them together and bake up a next day frittata!
Prep time: 10 minutes | Total time: 40 minutes | Yield: 2 to 3 servings
• 2/3 cup cooked vegetables, chopped, optional
• 2 tablespoons olive oil, divided
• 3 eggs
• 6 tablespoons mashed potatoes
• 1 cup diced, cooked turkey meat
• 1/2 cup cheese, grated and divided
Preheat the oven to 350 F.
Heat a 1 tablespoon oil in a large skillet slightly above medium heat. If you're using leftover vegetables, dice and sauté until just tender, about 4 to 5 minutes.
Pour into a medium bowl and cool slightly. Add the egg, potatoes, cheese (reserve 1 1/2 tablespoons) and vegetables. Whisk together.
Heat the other tablespoon of oil in the skillet. Add the egg mixture. Without stirring, cook about five minutes, until the bottom is set. Toss the turkey evenly on top.
Bake for 25 minutes or until cooked thoroughly. Sprinkle the reserved cheese on top. Change the oven setting to broil and cook one more minute or until the cheese melts and the frittata is golden brown.
Slice into wedges and serve. Garnish with cranberry sauce.
You can adapt this recipe to your leftovers, no matter the season.
✓ Make a crust for it by frying leftover stuffing
✓ Dice up leftover asparagus instead of raw vegetables
✓ Substitute leftover macaroni and cheese for the potatoes
✓ Add garlic and onion powder in place of the chopped veggies
✓ If you enjoy the spicy side of breakfast, instead of veggies, chop up a couple pearl onions and a small fresh jalapeno
What Thanksgiving leftovers would you like baked up in a frittata?
Photo courtesy of iStockphoto.