You know that feeling, right? The holiday feast is over, the guests have gone home, and you’re staring into the fridge, faced with a mountain of delicious, but decidedly *samey*, turkey. I used to dread this moment. It meant endless turkey sandwiches, turkey salad, or, let’s be honest, some of it might just end up forgotten. But then, I discovered the magic of transforming those leftovers into something entirely new, something bright, fresh, and utterly satisfying. This turkey frittata has become my absolute go-to for using up turkey remnants. It’s honestly a lifesaver on those busy weeknights when the last thing I want to do is figure out a whole new meal. Think of it as a savory pancake meets an omelet, but way more sophisticated and incredibly forgiving. It’s like a warm hug on a plate, and the best part? It’s incredibly versatile and uses up that Leftover Turkey beautifully.
What is turkey frittata?
So, what exactly *is* a turkey frittata, you ask? At its heart, it’s a wonderfully simple Italian-inspired egg dish, kind of like a crustless quiche or a baked omelet. We’re talking eggs, a touch of cream or milk, some cheese, and then, the star of the show – your chopped-up leftover turkey! It gets baked in the oven until it’s beautifully set, golden around the edges, and utterly delicious. The name itself, “frittata,” comes from the Italian word for “fried,” but we’re mostly baking this version to get that perfect, even cook. It’s the kind of dish that feels fancy enough for guests but is so ridiculously easy you can whip it up for a casual weeknight dinner. It’s essentially an open-faced omelet that gets a golden bake in the oven. I love how it takes something simple, like leftover turkey, and elevates it into a whole new culinary experience.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll adore this turkey frittata? First off, the flavor is just incredible. You get the savory depth from the turkey, a creamy richness from the eggs and cheese, and you can sneak in whatever veggies you have on hand, which is always a win in my book. My kids, who can sometimes be picky eaters, actually devour this. The smell alone as it bakes fills the house with such a comforting aroma. Then there’s the simplicity. Honestly, if you can whisk eggs, you can make this frittata. It’s incredibly forgiving, which is a lifesaver for busy home cooks like me. I’ve made this countless times, even when I’m feeling totally uninspired in the kitchen, and it never fails to impress. It’s also wonderfully cost-effective. Instead of letting those precious turkey leftovers go to waste, you’re creating a whole new meal that’s budget-friendly and satisfying. And let’s talk versatility – this isn’t just for breakfast! It’s fantastic for brunch, a light lunch, or even a speedy dinner. I often serve it with a big green salad, and we’re good to go. It’s a fantastic way to stretch your food budget and reduce waste. It’s one of those recipes that I come back to again and again because it’s just so reliably delicious and makes me feel like a kitchen superhero for transforming leftovers so beautifully.
How do you make a turkey frittata?
Quick Overview
This recipe is all about minimal fuss for maximum flavor. You’ll simply whisk together your eggs and dairy, toss in your chopped turkey and any veggies or cheese you like, pour it into a prepped baking dish, and let the oven do the rest. It’s a straightforward process that yields a gorgeous, satisfying dish in under an hour. What makes this method so great is that it’s incredibly forgiving. You don’t need to be a gourmet chef; you just need a willingness to embrace deliciousness. It’s a complete meal in one dish, perfect for those nights when you’re craving something hearty but don’t have the time or energy for complicated prep.
Ingredients
For the Main Batter:
6 large eggs: I always go for free-range if I can; the yolks are a richer color and the flavor is just that bit better. Make sure they’re at room temperature if you have the time, as they’ll incorporate more smoothly.
1/2 cup milk or heavy cream: For extra richness, I often use heavy cream, but half-and-half or even whole milk works beautifully. I’ve even tested this with almond milk and it actually made it even creamier!
1/4 teaspoon salt: To enhance all the other flavors.
1/8 teaspoon Black Pepper: Freshly ground is always best, of course!
For the Filling:
2 cups cooked, chopped turkey: This is your chance to use up all those bits and pieces from your roast turkey! Thigh meat, breast meat, it all works. Make sure it’s not overly dry; a little moisture is good.
1/2 cup shredded cheese: Cheddar, Gruyere, Monterey Jack, or a blend are all fantastic choices. I love a sharp cheddar for its bite.
1/4 cup finely chopped onion or shallots: Sautéed until soft and sweet, this adds a lovely depth.
1/4 cup chopped bell pepper (any color): Adds a nice pop of color and a touch of sweetness.
Optional additions: A handful of fresh spinach (wilted first), cooked mushrooms, or some herbs like parsley or chives.
For the Glaze:
(This is optional but adds a lovely finishing touch!)
2 tablespoons Cranberry Sauce or jam: Use your favorite! This adds a touch of sweetness and tang that cuts through the richness of the frittata. A good quality store-bought one is fine, or even better if you have homemade.
1 teaspoon water (if needed): To loosen the sauce for drizzling.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven warmed up! Preheat your oven to 350°F (175°C). Grab an oven-safe skillet, ideally a 9 or 10-inch cast iron or oven-safe non-stick pan. If you don’t have one, a greased 8×8 inch baking dish will work perfectly fine. Lightly grease your chosen pan with butter or cooking spray. This is a crucial step to prevent any sticking and ensure your beautiful frittata slides right out.
Step 2: Mix Dry Ingredients
In a medium bowl, we’re going to whisk together our eggs. Crack all 6 eggs into the bowl. Now, add your milk or cream, salt, and pepper. Whisk everything together vigorously until the yolks and whites are completely combined and the mixture is a lovely, uniform pale yellow. You want it to be frothy – this helps make the frittata nice and airy.
Step 3: Mix Wet Ingredients
(This is actually the same as Step 2! We’re just combining all the wet ingredients – the eggs, milk/cream, salt, and pepper – in one bowl.)
Step 4: Combine
Now, we gently fold in our delicious fillings. Add your chopped cooked turkey, shredded cheese, sautéed onions and bell peppers (if using), and any other optional veggies or herbs to the egg mixture. Stir gently until everything is just combined. Don’t overmix here; we don’t want to break down the ingredients too much. The goal is just to distribute everything evenly throughout the egg batter. If you’re using spinach, give it a quick sauté in the pan first until wilted, then chop it and add it here.
Step 5: Prepare Filling
(This step is already integrated into Step 4. We’re combining the cooked turkey and other chosen ingredients with the egg mixture.)
Step 6: Layer & Swirl
Pour the entire mixture into your prepared skillet or baking dish. If you’re using a skillet, make sure the ingredients are spread relatively evenly. If you’re adding any extra pops of color or flavor on top, like a sprinkle of cheese or some fresh herbs, now’s the time to do it. There’s no real swirling needed for a basic frittata; it’s more about even distribution of deliciousness.
Step 7: Bake
Pop your frittata into the preheated oven. Bake for 25-30 minutes, or until the edges are set and lightly golden brown, and the center is just firm to the touch. You can test for doneness by gently shaking the pan; the center should jiggle just slightly, like a very firm custard. If you insert a knife or toothpick into the center, it should come out clean. Keep an eye on it, as oven temperatures can vary!
Step 8: Cool & Glaze
Once it’s baked to perfection, carefully remove the frittata from the oven. Let it rest in the pan for about 5-10 minutes. This allows it to finish setting up and makes it easier to slice. While it’s resting, if you’re using the glaze, gently warm your cranberry sauce or jam in a small saucepan or the microwave with a teaspoon of water, stirring until smooth and drizzle-able. Once the frittata has rested a bit, you can artfully drizzle the warm glaze over the top. It adds a beautiful shine and a delightful sweet-tart contrast.
Step 9: Slice & Serve
Now for the best part! Cut your beautiful turkey frittata into wedges. Serve it warm. It’s perfect on its own, but truly shines when paired with a fresh green salad or some Crusty Bread. The colors are so appealing, and the aroma is absolutely divine. Enjoy every single bite!
What to Serve It With
This turkey frittata is so wonderfully versatile, it can truly be served at any meal! For a classic breakfast, I love serving it alongside a perfectly brewed cup of coffee. A few fresh berries on the side add a bright, fresh contrast. For a more elegant brunch spread, I’ll present it on a nice platter, perhaps with a sprinkle of fresh chives or parsley on top for a pop of green. A side of roasted breakfast potatoes or some avocado slices would make it feel extra special. When I’m serving it as a light lunch or even a dinner, it’s fantastic with a big, vibrant salad. Think mixed greens with a light vinaigrette, or a Caprese salad if you’re feeling summery. For a cozy snack, just a simple slice on its own is incredibly satisfying. It’s the kind of comfort food that doesn’t weigh you down. My family also loves it with a side of garlic-infused roasted asparagus – the flavors just sing together!
Top Tips for Perfecting Your Turkey Frittata
I’ve made this frittata more times than I can count, and I’ve picked up a few tricks along the way that I’m happy to share! For the zucchini prep (if you decide to add it in!), make sure to really wring out the moisture. Grating it and then squeezing it in a clean kitchen towel or cheesecloth is key. Otherwise, you’ll end up with a watery frittata, and nobody wants that! When mixing, remember that the goal is just to combine. Overmixing the eggs can lead to a tougher frittata, so be gentle. You want to see little streaks of egg white and yolk still; it’s okay. For swirl customization (if you’re adding something like pesto or a swirl of tomato paste), do it *after* you’ve poured the main mixture into the pan. Then, use a knife or skewer to gently marble it through for a beautiful visual effect. I’ve experimented with ingredient swaps quite a bit. If you’re out of milk, a bit of yogurt can add tang, though it might make it denser. For baking, I always place my frittata on the middle rack of the oven. This ensures even cooking. If your oven tends to cook hot on the top, you can loosely tent it with foil for the last 10 minutes. And for the glaze, consistency is key! You want it pourable but not too thin. If it’s too thick, just add a tiny splash of water or juice until it’s right. I learned the hard way that too-thick glaze just clumps! These little things make a big difference in getting that perfect texture and flavor every time.
Storing and Reheating Tips
One of the best things about this turkey frittata is how well it stores! If you have any leftovers (which is rare in my house!), you can leave it at room temperature for up to two hours, just to be safe. After that, it’s best to get it into the refrigerator. Store it in an airtight container or wrap the pan tightly with plastic wrap. It will stay delicious in the fridge for about 3-4 days. When it comes to reheating, you have a few options. For a quick warm-up, you can pop a slice in the microwave for about 30-60 seconds. It’ll be warm and tasty, though maybe not quite as crisp as when fresh. If you want to revive that lovely texture, gently reheat slices in a non-stick skillet over medium-low heat until warmed through, or pop them back into a 300°F (150°C) oven for about 10-15 minutes until heated through. I’ve also frozen frittata before, though I recommend doing this *before* adding the glaze. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 1-2 months. Thaw overnight in the refrigerator and then reheat using your preferred method. For the glaze, it’s always best to add it fresh just before serving, whether it’s straight from the oven or after reheating. It just looks and tastes so much better that way!
Frequently Asked Questions
Final Thoughts
I really hope you give this turkey frittata recipe a try. It’s more than just a way to use up leftovers; it’s a culinary transformation that’s both simple and incredibly rewarding. The way it takes humble turkey and turns it into a flavorful, satisfying meal is something I get genuinely excited about every time. It’s one of those dishes that proves you don’t need fancy ingredients or hours in the kitchen to create something truly delicious. It’s perfect for busy weeknights, makes for a wonderful lazy weekend brunch, and is surprisingly elegant for entertaining. If you’re looking for more ways to be creative with your leftovers, you might also enjoy my recipe for Turkey Noodle Soup, which is equally comforting and budget-friendly. I can’t wait to hear how your turkey frittata turns out! Please leave a comment below and let me know your favorite additions or variations. Happy cooking!
turkey frittata leftovers
Ingredients
Main Ingredients
- 6 large eggs eggs
- 0.5 cup shredded mozzarella cheese
- salt and pepper to taste
- 1 tablespoon butter
- 3 cups fresh spinach
- 1 cup diced leftover cooked turkey breast
- 1 clove garlic, minced
- sour cream or thick yogurt, optional
Instructions
Preparation Steps
- Preheat oven to broil setting.
- In a medium-size bowl, whisk together eggs, shredded mozzarella, salt, and pepper; set aside.
- Heat a 12-inch non-stick, oven safe pan over medium high heat.
- Add butter to pan and melt.
- Add spinach and cook for 1 minute; add in the turkey and garlic.
- Cook for 3 minutes, or until heated through.
- Pour in the egg mixture and cook for 5 minutes.
- Place pan into oven and broil for 4 minutes, until browned and fluffy.
- Remove and let cool for 5 minutes.
- Serve.
