Leftover Turkey and Sweet Potato Frittata
User Reviews
5
Leftover Turkey and Sweet Potato Frittata
Description
The recipe involves sautéing chopped onion and sweet potato pieces in olive oil until golden and tender, seasoned with salt, thyme, garlic powder, and paprika. Leftover turkey and spinach are added next, cooking until the spinach wilts.
Meanwhile, eggs and egg whites are beaten with salt, pepper, and cheese, then poured over the skillet ingredients and cooked over low heat until edges set. The skillet is then transferred to a 400°F oven to bake until the frittata is fully set and cooked through.
The resulting frittata blends the sweet earthiness of sweet potatoes with the savory turkey and aromatic herbs, with pockets of melted Gruyere cheese adding richness. Its texture is firm but tender, with lightly crisp edges from stovetop and oven cooking.
Cut into wedges, this frittata can be served warm for breakfast, brunch, or an easy supper using holiday leftovers or any cooked turkey pieces.
Ingredients
- 5 egg large
- 3 egg large, whites
- 1 tsp kosher salt
- black pepper freshly cracked
- 1 oz gruyere cheese omit for Whole 30, grated
- 2 teaspoons olive oil
- 1 onion chopped, small
- 12 ounces sweet potatoes diced into 1/2-inch pieces, peeled
- 1 tsp thyme fresh or 1/2 tsp dried
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 6 oz turkey breast chopped, leftover
- 1 baby spinach roughly chopped, loose cup
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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