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?
You will also love this Leftover Turkey Tortellini Soup, or better yet you can add some leftover turkey to this Creamy Asparagus Soup or this yummy Creamy Cauliflower Soup. The possibilities are endless, you just need to get creative.
Why You Should Make This Roasted Vegetable Turkey Frittata
This frittata is low carb, gluten free and sugar free. It's loaded with protein that will help curb your appetite and help keep you full. Added bonus that there's also loads of veggies in there.
Even more importantly, since the turkey and the roasted vegetables are already cooked, this frittata whips up in no time. Who doesn't love a super easy dish, especially after an exhausting holiday?
- Extra virgin olive oil - My absolute favorite and I use it in most of my recipes.
- Roasted vegetables - My go-to recipe for roasted vegetables is always this one. It's everyone's favorite and it's so easy to make.
- Turkey chopped - Now is the time to use up that leftover turkey. You can also use rotisserie chicken which is also a time saver.
- Eggs - I use cage free, organic eggs for a better taste and quality.
- Milk - I used unsweetened almond milk to keep this recipe sugar free and low carb. Use whatever milk you have in the house.
- Cheddar cheese - I love the extra sharp cheddar cheese for a little punch of flavor.
Be careful not to overcook this vegetable turkey frittata. The edges should be golden brown and the middle should be set but still slightly jiggly.
You can also add raw vegetables to this frittata instead of the roasted veggies. They will be a little undercooked but will add some texture and a slight crunch.
I store this frittata in the refrigerator for 3-5 days as long as it's stored properly in an airtight container.
Cast iron skillets work best when preparing this frittata. They are made to go straight from the stove and into the oven with no problem at all. I know they might be heavy and a little cumbersome but totally worth it.
The Best Frittata Recipe from Natasha's Kitchen
Frittata Recipe- 5 Different Ways from Love & Lemons
How To Make Frittatas- Stovetop or Baked from Cookie & Kate
Roasted Vegetable Turkey Frittata
- 1 tablespoon extra virgin olive oil
- 2 cups roasted vegetables
- ¾ cup cooked turkey chopped
- 6 large eggs
- ½ cup milk
- ½ teaspoon salt
- 1 tablespoon fresh basil chopped
- ¼ 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!)