This delicious frittata is made with all of your favorite Thanksgiving leftovers. The best part is that you can feed your family the next day with an amazing breakfast that’s high in protein. Plus, it uses up what you already have! You can make this in a cast iron pan or my favorite way is to pour it into one of Camp Chef’s scone cast iron pans to create mini frittatas.
Day after Thanksgiving Frittata
Recipe Type: Breakfast
Serving Size: 1 slice
Makes 6 servings
Prep time: 5 minutes
Cook time: 25 minutes
Makes: 6 servings
Serving size: 1 slice
- 5 large eggs
- 3 large egg whites
- 2 ounces Parmesan cheese, grated
- 1 teaspoon olive oil
- 2 cups leftover stuffing (we recommend our Bacon Jalapeño Stuffing)
- 6 ounces leftover turkey breast, chopped
- 1 cup baby arugula
- Salt and pepper to taste
- Preheat the oven to 400°F.
- Place the eggs and egg whites in a large bowl.
- Mix in cheese.
- Heat a 10-inch nonstick, oven-safe skillet over medium heat.
- Add the oil, stuffing, and turkey until heated and the stuffing has crisped up a bit.
- Add the arugula and cook until wilted—about 2–3 minutes.
- Pour the egg mixture into the skillet.
- Add salt and pepper, if desired.
- Reduce the heat to low and cook until the edges are set—about 6–8 minutes.
- Transfer the skillet to the oven and bake until the frittata is completely set and cooked through—about 8–10 minutes.
- Remove from the oven, then cut into 6 wedges, then serve!
|NUTRITIONAL INFO||PER SERVING|
|Calories||260 (120 from fat)|
|Carbohydrate||11g (1g dietary fiber, 1g sugar)|
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