This Roasted Vegetable Turkey Frittata is a super easy, delicious way to use up your Thanksgiving leftovers!
Overall, I am not a huge fan of eating leftovers the same way I ate them the day before. Does that make any sense? I like to repurpose them so they (kind of ) taste a little different, you know? For instance, if I have a quinoa salad for dinner one night, I might wrap it up in a tortilla the next day with leafy greens and beans. This way, things don’t get boring.
Well, this frittata is anything but boring. For those of you that know me well (or have been following my blog long enough) you know that I LOVE eggs. If I could, I would eat eggs for breakfast, lunch and dinner. (And some days I do just that!) So naturally when it came time to make something with my Thanksgiving, my first thought was to add EGGS!
I chose to add leftover turkey and my Balsamic Roasted Vegetables to this frittata (because that’s what we eat on Thanksgiving), but you can easily add potatoes, stuffing and even cranberry sauce if you’d like. Why not?
Roasted Vegetable Turkey Frittata
- 1 tablespoon extra virgin olive oil
- 2 cups roasted vegetables
- 3/4 cup cooked turkey chopped
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 tablespoon fresh basil chopped
- 1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees.
Heat olive oil in 10 inch skillet over low-medium heat.
Add roasted vegetables and turkey. Mix well for a few minutes.
In a medium bowl, mix together eggs, milk and salt until thoroughly combined.
Add basil and cheddar cheese to egg mixture.
Pour mixture into skillet. Remove from heat.
Place in preheated oven and bake for 15-20 minutes until it puffs up, the middle is set and the edges are light brown. Let cool before serving.
- You can easy use rotisserie chicken to replace the turkey
- If you’d like, you can substitute 12 egg whites for whole eggs (but you will also lose all the nutrients in the yolks!)
ENJOY! Happy Holidays!