Leftover Turkey and Sweet Potato Frittata
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some Thanksgiving turkey because this breakfast frittata is SO good!
- 5 large eggs
- 3 large egg whites
- 1 tsp kosher salt
- freshly cracked black pepper
- 1 oz grated Gruyere cheese (omit for Whole 30)
- 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.
Serving: 1wedge, Calories: 170kcal, Carbohydrates: 7g, Protein: 16.5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 178.5mg, Sodium: 463mg, Potassium: 0mg, Fiber: 1g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 4