Ditch the Guilt with this Recipe: Leftover Turkey and Sweet Potato Frittata
By Lauren Stobbie, Health and Fitness Program Supervisor
Hope everyone had a very happy Thanksgiving filled with family, friends, and lots of delicious food! If you’re anything like me, your refrigerator and freezer are probably packed full of leftovers that will take you another month to finish off. Instead of eating the same Thanksgiving meal over and over, here’s a healthy and delicious recipe to use up some of those leftover ingredients. This leftover turkey and sweet potato frittata is packed full of protein and healthy veggies and can be served at any meal!
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, 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
- 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.