Got a ton of Thanksgiving leftovers and tried of turkey sandwiches? All of those leftovers are the perfect ingredients to make a frittata. Frittatas are great for any meal of the day, and they are one of my favorite ways to use leftovers. As an added bonus, they taste great hot or cold, making them an ideal option to make extra to take for lunch the next day.
What do you do with Thanksgiving leftovers? Sandwiches, soups, omelettes? Let me know in the comments!
Thanksgiving Leftovers Frittata
- 1 tablespoon butter
- 3-4 cups leftover meat and vegetables, diced*
- 6 eggs
- 2 teaspoons seasoning**
- 1 teaspoon salt, divided
- 1 clove garlic, minced
- ½ cup shredded cheese (optional)
* Be creative! Here are a few of my favorite combinations:
- 1 cup turkey, 1 cup green beans, 1 cup roasted red potatoes
- 1 cup turkey 1 cup sweet potato mash, 1 cup peas, 1 diced onion
- 1 cup broccoli, 1 cup peas, 1 cup mashed potatoes
** Oregano, basil, cumin, chili powder, Italian seasoning, or herbs de provence all work well
- 10-12” cast-iron or oven-safe skillet
- Heat the oven to 400°F
- Melt the butter over medium heat. Add the vegetables and meat to the pan and saute until warm.
- Whisk the eggs with ½ teaspoon of salt and cheese, if using.
- Add the seasonings, garlic, and ½ teaspoon of salt. Cook for 1 minute
- Add the eggs to the pan, tilting to make sure the eggs cover all the ingredients. Cook until the eggs begin to set, about 1-2 minutes
- Put the pan in the oven and bake until the eggs are firm, 8-10 minutes. Cool for a few minutes, sliced into wedges, and serve warm. Store leftovers in the fridge for up to a week.