Leftover Turkey and Sweet Potato Frittata

A wholesome and satisfying frittata made with leftover turkey, tender sweet potatoes, spinach, and melted Gruyere cheese. This nourishing dish is perfect for breakfast, brunch, or a light and comforting lunch.

Using leftover turkey after the holidays can feel repetitive, but this recipe transforms simple ingredients into something special. Sweet potatoes bring natural sweetness, turkey adds protein, and spinach provides a fresh, earthy balance. Everything comes together in a fluffy, oven-baked frittata with a golden top and a soft, custard-like interior. It is a wonderful way to use leftovers without feeling like you are eating the same meal twice.

This frittata is naturally gluten-free and easily customizable. You can substitute turkey with cooked chicken, swap Gruyere for any melting cheese such as mozzarella, cheddar, or Swiss, or replace spinach with kale. Serve this dish warm with a crisp side salad or enjoy a slice cold the next day for a quick meal.

Ingredients

• 5 large eggs
• 3 large egg whites
• 1 teaspoon kosher salt, divided
• Freshly cracked black pepper
• 1 ounce grated Gruyere cheese
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 12 ounces sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 6 ounces cooked leftover turkey breast, chopped
• 1 loose cup baby spinach, roughly chopped

Instructions

1. Preheat your oven to 400°F (200°C).
   Make sure you are using a skillet that is safe to place in the oven.
2. In a large mixing bowl, whisk together the eggs and egg whites. Add 1/4 teaspoon of the salt, a light pinch of black pepper, and the grated Gruyere cheese. Mix well and set aside.
3. Heat a 10-inch nonstick, oven-safe skillet over medium heat. Add the olive oil and chopped onion. Sauté for 5 to 6 minutes, stirring occasionally, until the onions become golden and slightly caramelized.
4. Add the diced sweet potatoes and thyme to the skillet. Season with the remaining 3/4 teaspoon salt, garlic powder, paprika, and a small pinch of black pepper. Stir well, then cover and cook over medium-low heat for about 12 minutes, or until the sweet potatoes are tender and lightly crisp on the edges. Stir occasionally to prevent sticking.
5. Add the chopped turkey to the pan and mix to combine. Stir in the chopped spinach and cook for 2 to 3 minutes until the spinach wilts.
6. Reduce the heat to low. Pour the prepared egg mixture evenly over the sweet potato and turkey mixture. Allow the frittata to cook undisturbed for 6 to 8 minutes, or until the edges begin to set and the center starts to thicken.
7. Carefully transfer the skillet to the preheated oven. Bake for 8 to 10 minutes, or until the frittata is fully set in the center and lightly golden on top.
8. Remove from the oven and allow it to cool for a few minutes. Slice into six wedges and serve warm.

Serving Suggestions

• Pair with a simple green salad with lemon dressing.
• Add sliced avocado or fresh herbs for extra richness.
• Serve with roasted vegetables or a light soup for a complete meal.

Nutrition (per wedge)

Calories: 170
Carbohydrates: 7 g
Protein: 16.5 g
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 178.5 mg
Sodium: 463 mg
Fiber: 1 g