Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
It's time to take those Thanksgiving leftovers and turn them into a filling and delicious breakfast frittata.
Don't worry about how to use up that Thanksgiving turkey. This simple and easy frittata is a great way to use leftovers and start your day.
Leftover turkey frittata recipe
1/4 cup heavy cream
1 tablespoon olive oil
1 pound sliced mushrooms
1/2 cup shredded cheddar cheese
1 cup leftover turkey chunks
1 cup loosely packed baby spinach leaves
Salt and pepper, to taste
In a medium bowl, whisk together egg and heavy cream, set aside.
Heat an 8-inch skillet over medium heat and add in olive oil. Once hot, add in mushrooms and cook till soft.
Pour in eggs, sprinkle in cheddar cheese, turkey and baby spinach. Add salt and pepper to taste. Stir once to combine everything and then let cook for about 5 minutes till the bottom and edges have just started to set.
Put in the oven and cook under the broiler for about 5 minutes. The frittata will be done when the top no longer jiggles and is fully cooked.