This easy breakfast frittata is the perfect way to use up leftover Thanksgiving turkey!
- 6 eggs
- 2 Tablespoons heavy cream
- 2 ounces goat cheese, crumbled
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 Tablespoon butter
- 1/2 medium onion, diced
- 4 ounces baby portobello mushrooms, sliced (about 1 cup)
- 1 1/2 cups chopped asparagus
- 1/2 cup chopped kale
- 1/2 cup diced leftover turkey
Note: This is a very loose recipe - feel free to eyeball the exact ingredient amounts here! We also have plenty of substitution ideas in the post above and in the recipe notes below.
- Heat oven to 400 degrees Fahrenheit.
- Whisk eggs and cream together in a medium bowl until smooth, then gently stir in crumbled goat cheese, thyme, salt, and pepper. Set aside.
- Heat a 10” cast iron skillet over medium heat. Add butter to skillet and let it melt, then add diced onions and sliced mushrooms and cook, stirring occasionally, until onions are translucent and mushrooms begin to soften, about 3-4 minutes.
- Add chopped asparagus and a pinch of salt and stir to combine. Cook for another minute or two, until asparagus is bright green.
- Stir in kale and leftover turkey, then turn off the heat.
- Gently pour the egg mixture into the skillet over the veggies. Don’t stir - just let it settle around everything.
- Use an oven mitt to carefully transfer the skillet to the hot oven. Bake 12-15 minutes, until eggs have puffed up and begun to lightly brown. Eggs may still be a tiny bit jiggly in the middle - that's ok!
- Remove frittata from the oven and let cool 10-15 minutes, then slice and serve.
Equipment notes. We like to use a 10-12” cast iron skillet here. You can use another skillet if you like, as long as it’s oven-safe. If you don’t have an oven-safe skillet, sauté the veggies as directed, then transfer them to a greased oven-safe baking dish and continue as instructed.
Leftovers. Store cooled, leftover frittata slices in an airtight container in the fridge for up to 3 days. Reheat in a 350° F oven until warmed through. We don’t recommend freezing leftover frittata as it can make the eggs rubbery and tough.
Additions and Substitutions. This is a flexible recipe - mix it up however you like! We like to follow this loose formula for the veggie mixture: A handful of aromatics (onion, leeks, fennel, ginger, garlic, celery) plus 1-2 hearty veggies (mushrooms, asparagus, broccoli, bell peppers, roasted potatoes or butternut squash) and 1 leafy green (kale, spinach, arugula). Once you get the basic order of operations down, a frittata is an excellent blank canvas for any extra veggies you have kicking around the fridge.
Make this frittata ahead of time. Sauté all veggies as directed, then let cool completely and store in an airtight container in the fridge overnight. In the morning, spread veggies out in a baking dish, make the egg mixture, assemble, and bake at 350° F for 25-30 minutes (because the ingredients are going into the oven cold, we like to reduce the oven temperature and extend the cooking time with this make-ahead version for best results).
Keywords: thanksgiving, holiday, brunch