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Roasted Vegetable Turkey Frittata {Gluten-Free, Healthy, Easy}

November 25, 2015 by lauren.kelly 6 Comments

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This Roasted Vegetable Turkey Frittata is a super easy, delicious way to use up your Thanksgiving leftovers!

This Roasted Vegetable Turkey Frittata can easily be made with leftovers! By Lauren Kelly Nutrition

Ah….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?

This Roasted Vegetable Turkey Frittata can easily be made with leftovers! By Lauren Kelly Nutrition

This Roasted Vegetable Turkey Frittata can easily be made with leftovers! By Lauren Kelly Nutrition
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Roasted Vegetable Turkey Frittata

Course Breakfast, dinner, lunch
Servings 4 servings
Author Lauren Kelly Nutrition

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat olive oil in 10 inch skillet over low-medium heat.
  3. Add roasted vegetables and turkey. Mix well for a few minutes.
  4. In a medium bowl, mix together eggs, milk and salt until thoroughly combined.
  5. Add basil and cheddar cheese to egg mixture.
  6. Pour mixture into skillet. Remove from heat.
  7. 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.

Notes:

  • 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!)

This Roasted Vegetable Turkey Frittata can easily be made with leftovers! By Lauren Kelly Nutrition

ENJOY!  Happy Holidays!

This Roasted Vegetable Turkey Frittata can easily be made with leftovers! By Lauren Kelly Nutrition

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Filed Under: Breakfast/Brunch, Gluten Free, Meat and Poultry, Recipes, Wheat Free Tagged With: easy, Gluten free, healthy, high protein, holidays, leftovers, low carb, Thanksgiving

Comments

  1. Mandy @Mandy's Recipe Box says

    November 25, 2015 at 6:20 pm

    Such a tasty way to use up leftovers! I love it.

    Reply
    • lauren.kelly says

      November 25, 2015 at 6:42 pm

      Thanks Mandy!

      Reply
  2. Liza says

    November 25, 2015 at 6:53 pm

    Great great great idea for yummy turkey leftovers! Thanks!

    Reply
  3. Cynthia | What A Girl Eats says

    November 26, 2015 at 12:06 am

    Perfect for entertaining this holiday season! Beautiful!

    Reply
    • lauren.kelly says

      November 26, 2015 at 12:25 am

      Thank you!

      Reply
  4. Nutmeg Nanny says

    November 30, 2015 at 12:58 pm

    This is a great way to use up all those turkey leftovers. I like it better than soup because as much as I love soup I can only eat so much. This is perfect!

    Reply

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Lauren Kelly

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