Leftover Turkey and Sweet Potato Frittata
"With a delightful combination of leftover turkey, sweet potatoes, fresh spinach, and rich Gruyere cheese, this breakfast frittata is a must-try. You'll definitely want to hold on to some of that Thanksgiving turkey, as this dish is absolutely delicious!"
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Ingredients
- 5 large eggs
- 3 large egg whites
- 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
- 1 tsp kosher salt
- freshly cracked black pepper
- 1 oz grated Gruyere cheese
Instructions
- 1
Begin by setting your oven temperature to 400°F (200°C) to preheat.
- 2
In a sizable mixing bowl, crack open the eggs along with the egg whites. Sprinkle in 1/4 teaspoon of salt and a dash of freshly cracked black pepper, then whisk together until well combined. Fold in the cheese.
- 3
Place a 10-inch nonstick skillet that is safe for oven use over medium heat.
- 4
Pour in the oil and toss in the onions, sautéing them until they reach a golden hue, which should take about 5 to 6 minutes.
- 5
Incorporate the sweet potatoes and thyme into the skillet. Season with 3/4 teaspoon of salt, along with garlic powder, paprika, and a dash of black pepper. Cover the skillet and allow the sweet potatoes to cook over medium-low heat, stirring occasionally, until they are both crispy and tender, approximately 12 minutes.
- 6
Stir in the chopped turkey, mixing it well with the other ingredients in the skillet. Add the spinach and continue cooking until it wilts down, which will take about 2 to 3 minutes.
- 7
Carefully pour the egg mixture into the skillet. Lower the heat to low and allow it to cook until the edges begin to firm up, which should take around 6 to 8 minutes.
- 8
Move the skillet into the preheated oven and bake until the frittata is fully set and cooked through, about 8 to 10 minutes. Once done, take it out of the oven, slice it into 6 wedges, and enjoy your dish!