What To Do With Those Thanksgiving Leftovers: Turkey and Vegetable Frittata

Eddie Lee Bryant from Norfolk's Town Point Club gives the inspiration to turn leftovers from Thanksgiving dinner into a breakfast for the next morning in this recipe for Turkey and Vegetable Frittata. “I always like to use leftovers for breakfast or brunch to feed the guests we have over the holidays," he says.

The Leftovers: Turkey

The Encore Eat:

Turkey and Vegetable Frittata


1 dozen eggs

1/2 cup heavy cream

Kosher salt

Freshly ground black pepper

2 tablespoon extra virgin olive oil

1 red onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 jalapeno pepper, diced, optional

1 cup leftover cooked turkey, chopped

1 cup boiled potatoes, chopped

1 clove fresh peeled garlic—smashed & chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

1 cup Monterey jack cheese, grated



In mixing bowl, whip eggs and cream, season with salt and pepper, set aside.

In a non-stick skillet or greased cast iron pan, heat oil over medium-high heat. Add onion and peppers and sauté for 2–3 minutes. Add potatoes, stir and cook until light golden brown. Add turkey and toss.

Reduce heat; pour in egg mixture and stir in the chopped herbs. Cook one to two minutes, and then sprinkle cheese on top.

Brown under broiler for about 2–3 minutes until the frittata “puffs” up; watch it here—you don’t want it to burn. Serve in skillet at table.

Yields 8–10 servings

Need a beverage to serve alongside this fabulous frittata? Use your leftover cranberry sauce to make Cranberry Orange Smoothies.

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