Leftover Turkey and Sweet Potato Frittata
Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you’ll want to save some leftover turkey from Thanksgiving because this breakfast frittata is SOO good!
Hope everyone has a happy Thanksgiving! I am reviving this from the archives for those of you who have leftover turkey!!
When I had the idea of using leftover turkey and sweet potato in a fritatta, I had no idea just how good this would turn out! In fact, I would make turkey again, just to make this frittata. Frittatas are so versatile, you could of course use leftover chicken breast instead, or swap the Gruyere for another cheese, the spinach for kale, etc. This is naturally gluten-free, and can be eaten for breakfast, lunch or dinner with a salad on the side. Hope you enjoy and Happy Thanksgiving!
Leftover Thanksgiving Turkey and Sweet Potato Frittata
Servings: 6 • Size: 1 wedge • Points+: 4 pts • Smart Points: 5
Calories: 170 • Fat: 8 g • Carb: 7 g • Fiber: 1 g • Protein: 16.5 g • Sugar: 0 g
Sodium: 463 mg • Cholesterol: 178.5 mg
- 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.