Leftover Turkey and Sweet Potato Frittata

There’s something truly special about a dish that can transform leftovers into a warm, comforting meal, and that’s exactly what this Leftover Turkey and Sweet Potato Frittata does. After a big Thanksgiving feast, I always have a bit of turkey hanging around, and instead of letting it go to waste, I whip up this delightful frittata. Imagine waking up to the aroma of baked eggs, sweet potatoes, and herbs all mingling in the oven. It’s a beautiful start to any day!

As the leaves turn and fall settles in, I find myself craving hearty, wholesome meals that bring the family together. This frittata is not only easy to make but also extremely satisfying. It’s perfect for brunch with friends or a cozy dinner at home. The vibrant colors of the sweet potatoes and fresh spinach make it as pleasing to the eyes as it is to the palate. Plus, it’s packed with protein from the eggs and turkey, making it a nutritious choice.

There’s something rewarding about preparing a dish that embodies the spirit of family gatherings, helping us make the most of our leftovers. The best part? You can customize it with whatever ingredients you have on hand. I love to add onions, cheese, and seasonal herbs. This frittata can be enjoyed hot out of the oven or as a tasty leftover the next day. So, gather your ingredients and let’s celebrate the art of cooking with this fabulous Leftover Turkey and Sweet Potato Frittata.

What to Gather for Leftover Turkey and Sweet Potato Frittata

This dish features ingredients that work harmoniously together, creating layers of flavor in every bite. The combination of eggs, sweet potatoes, and turkey creates a hearty meal that’s both satisfying and nutritious. Each ingredient contributes to the overall texture and taste, making this frittata a true winner in any kitchen.

• 5 large eggs: The foundation of any frittata, providing protein and structure.
• 3 large egg whites: Lightens the dish, making it fluffier.
• 1 tsp kosher salt: Essential for enhancing the flavors of the dish.
• Freshly cracked black pepper: Adds a subtle heat and depth.
• 1 oz grated Gruyere cheese: Optional, but offers a rich, creamy texture.
• 2 teaspoons olive oil: For sautéing the vegetables, adding healthy fats.
• 1 small onion, chopped: Brings sweetness and flavor to the base.
• 12 ounces peeled sweet potatoes, diced into 1/2-inch pieces: Sweetness and a hearty texture, a perfect fall ingredient.
• 1 tsp fresh or 1/2 tsp dried thyme: A fragrant herb that complements the other ingredients.
• 1/4 teaspoon garlic powder: Adds a hint of savory flavor.
• 1/4 teaspoon paprika: Provides color and a subtle smoky taste.
• 6 oz leftover turkey breast, chopped: The star of the show, making the dish hearty.
• 1 loose cup baby spinach, roughly chopped: Adds freshness and nutrients.

Instructions for Leftover Turkey and Sweet Potato Frittata

Making this frittata is a breeze! Here’s how to put it all together to create a delicious meal. Follow these steps closely, and you’ll have a delightful dish ready in no time.

1. Preheat the oven to 400°F. This step is crucial, as a hot oven will help the frittata cook evenly.
2. Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper. Beat until blended and mix in the Gruyere cheese if using.
3. Heat a 10-inch nonstick oven-safe skillet over medium heat. This ensures your frittata won’t stick and will brown nicely.
4. Add the olive oil and onions to the pan, cooking until the onions are golden, about 5 to 6 minutes. This step brings out the natural sweetness of the onions.
5. Next, add the sweet potatoes and thyme, seasoning with 3/4 teaspoon of salt, garlic powder, paprika, and a pinch of black pepper. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are crisp and tender, around 12 minutes.
6. Stir in the chopped turkey to the skillet, ensuring it’s well combined with the veggies. Then, add the spinach and cook until it wilts, about 2 to 3 minutes. This adds color and nutrients!
7. Pour the egg mixture into the skillet, spreading it evenly. Reduce the heat to low and cook until the edges are set, about 6 to 8 minutes.
8. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, approximately 8 to 10 minutes. This will give it a lovely golden top.
9. Remove from the oven and let it cool slightly before slicing it into 6 wedges. Serve hot and enjoy the delightful flavors of your Leftover Turkey and Sweet Potato Frittata.

Recipe Notes about Leftover Turkey and Sweet Potato Frittata

This Leftover Turkey and Sweet Potato Frittata is not only delicious but also comes with a few notes to consider for the best experience.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: This frittata can be frozen. Slice it into wedges and wrap each piece securely before freezing for up to 2 months.
• Pairing: Serve with a side salad or fresh fruit for a complete meal. It’s also great with some crusty bread.
• Variations: Feel free to add other vegetables like bell peppers or zucchini, or switch up the cheese to your favorite.
• Meal Prep: Make this frittata ahead of time for an easy breakfast option throughout the week. Just reheat as needed.

Pairing Suggestions for Leftover Turkey and Sweet Potato Frittata

This Leftover Turkey and Sweet Potato Frittata is versatile and suits various occasions and preferences. Here are some serving suggestions:

• Brunch Gatherings: Perfect for serving at brunch with friends, alongside mimosas or fresh coffee.
• Family Dinners: A hearty option on dinner tables, ideal for families looking to enjoy wholesome meals.
• Seasonal Celebrations: Embrace the fall season by serving this frittata at harvest-themed dinners or Thanksgiving gatherings.
• Casual Lunch: Great for a light lunch; pair with a refreshing salad for a balance of flavors.
• Storage and Leftovers: This frittata stores well. Keep in the fridge and enjoy it cold or reheated over the following days.

FAQ

Conclusion

The Leftover Turkey and Sweet Potato Frittata is a heartwarming dish that transforms your holiday leftovers into a delightful meal. It’s not just about using what’s left; it’s about creating something new and delicious. I encourage you to give this recipe a try—you’ll be amazed at how comforting and tasty this frittata can be. Enjoy every bite and make it a family favorite!

Leftover Turkey and Sweet Potato Frittata

The ultimate comfort food, this Leftover Turkey and Sweet Potato Frittata is a delicious way to use up holiday leftovers. Silky eggs mingle with sweet potatoes and tender turkey for an easy weeknight dinner that delights the senses. Try it tonight for a satisfying meal!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 5 large Eggs
• 3 large Egg Whites
• 1 tsp Kosher Salt
• 1 pinch Black Pepper
• 1 oz Gruyere Cheese
• 2 tsp Olive Oil
• 1 small Onion
• 12 oz Sweet Potatoes
• 1 tsp Thyme
• 1/4 tsp Garlic Powder
• 1/4 tsp Paprika
• 6 oz Turkey Breast
• 1 cup Spinach

Equipment

• Grater
• Oven
• Baking Sheet
• Blender
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 400°F.
2. 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 the Gruyere cheese if using.
3. Heat a 10-inch nonstick oven-safe skillet over medium heat.
4. Add the olive oil and onions to the pan, cooking until the onions are golden, about 5 to 6 minutes.
5. Next, add the sweet potatoes and thyme, seasoning with 3/4 teaspoon of salt, garlic powder, paprika, and a pinch of black pepper. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are crisp and tender, around 12 minutes.
6. Stir in the chopped turkey to the skillet, ensuring it's well combined with the veggies. Then, add the spinach and cook until it wilts, about 2 to 3 minutes.
7. Pour the egg mixture into the skillet, spreading it evenly. Reduce the heat to low and cook until the edges are set, about 6 to 8 minutes.
8. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, approximately 8 to 10 minutes.
9. Remove from the oven and let it cool slightly before slicing it into 6 wedges. Serve hot.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: This frittata can be frozen. Slice it into wedges and wrap each piece securely before freezing for up to 2 months.
• Pairing: Serve with a side salad or fresh fruit for a complete meal. It’s also great with some crusty bread.
• Variations: Feel free to add other vegetables like bell peppers or zucchini, or switch up the cheese to your favorite.
• Meal Prep: Make this frittata ahead of time for an easy breakfast option throughout the week. Just reheat as needed.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.