Yield: 6 servings
Leftover Turkey and Sweet Potato Frittata
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!
Ingredients
- 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)
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Instructions
- 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.
Nutrition
Serving: 1wedge, Calories: 170kcal, Carbohydrates: 7g, Protein: 16.5g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 178.5mg, Sodium: 463mg, Fiber: 1g
WW Points Plus: 4