Leftover Turkey and Sweet Potato Frittata

Name: Leftover Turkey and Sweet Potato Frittata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 5 large eggs; 3 large egg whites; 1 tsp kosher salt; freshly cracked black pepper; 1 oz grated gruyere cheese; 2 teaspoons olive oil; 1 small onion; 12 ounces peeled sweet potatoes; 1 tsp fresh or 1/2 tsp dried thyme; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 6 oz leftover turkey breast; 1 loose cup baby spinach

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
170 kcal
Course
Breakfast, Lunch, Brunch
Cuisine
American

Leftover Turkey and Sweet Potato Frittata

Iris Warren

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Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some Thanksgiving turkey because this breakfast frittata is SO good!

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Ingredients

Servings

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)

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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.

Nutrition Information

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Serving 1wedge Calories 170kcal (9%) Carbohydrates 7g (2%) Protein 16.5g (33%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 178.5mg (60%) Sodium 463mg (19%) Fiber 1g (4%)