recipes
Day-After Thanksgiving Frittata
A delicious frittata made with Thanksgiving leftovers.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Grill/Broil
- 30 minutes
- 10 - 20 minutes
- Less than 1 hour
Ingredients
- no-stick cooking spray
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 1/2 cups chopped leftover cooked Butterball® Turkey
- 1/2 cup chopped zucchini or green beans
- 8 large eggs, slightly beaten
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- Directions
- Nutrition Info
-
Preheat broiler with rack 4 to 5 inches from heating unit. Spray medium skillet with oven-proof handle with cooking spray. Cook drained tomatoes, turkey and vegetable in skillet on medium-high heat 3 minutes or until heated through, stirring occasionally.
Pour eggs evenly over turkey mixture. Reduce heat to medium. As edge begins to set, lift up using a spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
Place skillet under broiler. Broil 1 to 2 minutes, or just until top is set and cheese is melted. Cut into 6 wedges to serve.
