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Simple Leftover Turkey Frittata

A close-up slice of turkey frittata showing chunks of turkey, spinach, and a browned, cheesy top.
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Use leftover cooked turkey and vegetables to make a protein-packed, easy skillet breakfast or brunch.

Ingredients

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  • 8 large eggs
  • 1/2 cup milk or half-and-half
  • 1 cup cooked, chopped turkey
  • 1/2 cup chopped onion
  • 1 cup chopped cooked vegetables (like spinach or sweet potato)
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
  3. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add any other hard vegetables (like sweet potato) and cook for 3 more minutes. If using spinach, add it last and cook until wilted.
  5. In a bowl, whisk the eggs and milk together. Season with salt and pepper.
  6. Scatter the chopped turkey evenly over the vegetables in the skillet.
  7. Pour the egg mixture over the turkey and vegetables. Gently stir once to combine everything.
  8. Sprinkle the cheese over the top of the frittata mixture.
  9. Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the center is set and lightly golden brown.
  10. Remove from the oven and let it cool for 5 minutes before slicing and serving.

Notes

  • This recipe works well with any cooked meat scraps, making it a great post-holiday breakfast.
  • For a fluffier result, use whole milk or half-and-half instead of skim milk.
  • If you do not have an oven-safe skillet, you can cook the eggs on the stovetop until the edges set, then transfer it to a baking dish before adding cheese and baking.

Nutrition

Find it online: https://kitchenslang.com/turkey-frittata-recipe/