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!
3large egg whites
freshly cracked black pepper
1ozgrated Gruyere cheese(omit for Whole 30)
12ouncespeeled Sweet Potatoes(diced into 1/2-inch pieces)
1tspfresh or 1/2 tsp dried thyme
6ozleftover turkey breast(chopped)
1loose 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.