Leftover Turkey and Vegetable Frittata
Turn those Thanksgiving leftovers into another delicious meal that’s gluten-free, keto-friendly and can be enjoyed for breakfast, lunch or dinner!
Servings 4 servings
Calories 441kcal
Equipment
Ingredients
- 2 tablespoons butter
- 2 cups turkey , cubed
- 1 ½ cups roasted butternut squash cubes
- 1 cup spinach , cooked
- 1 teaspoon fresh rosemary , minced
- Kosher salt and pepper
- 10 large eggs
- ¼ cup milk
- 1 ½ cups shredded fontina
- Cranberry sauce for serving, homemade or store-bought
Instructions
- Preheat broiler on high with rack in center of oven.
- Melt butter in broiler-proof, 10-inch-diameter skillet over medium heat. I use cast iron.
- Add turkey, butternut squash, spinach and rosemary to skillet and cook 3 minutes to heat through.
- Whisk eggs, milk and 1 cup fontina in medium bowl. Season with salt and pepper.
- Pour egg mixture in skillet with turkey mixture. Fold gently to combine.
- Continue to cook, slowly stirring and scraping the bottom of skillet with a heat-proof spatula until almost set.
- Remove skillet from heat and sprinkle remaining ½ cup fontina over egg mixture.
- Broil until frittata is puffed, set and cheese has melted, 2-3 minutes.
- Serve with Cranberry Sauce. Enjoy!
Notes
*Recipe can also be prepared in a 9x9 casserole dish.
Nutrition
Calories: 441kcal | Carbohydrates: 8g | Protein: 34g | Fat: 25g | Cholesterol: 500mg | Sodium: 540mg | Potassium: 533mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7408IU | Vitamin C: 13mg | Calcium: 300mg