Leftover Turkey Frittata Recipe

If you’re staring at a plate full of leftover turkey and wondering how to jazz it up for breakfast or brunch, you’re in for a treat with this Leftover Turkey Frittata Recipe. It’s one of my all-time favorite ways to transform those bits of turkey into a hearty, flavorful meal that feels fresh and exciting. Trust me, this frittata comes together easily and always impresses — once you try it, you’ll find yourself craving it beyond the holiday leftovers!

Ingredients & Why They Work

This leftover turkey frittata recipe is a harmonious blend of fresh vegetables, tender turkey, and melty cheese — all wrapped up in fluffy, baked eggs. Each ingredient plays a role in balancing texture and taste, making it a crowd-pleaser whether it’s your first time or fifteenth.

• Onion: Brings sweetness and a hint of crunch when sautéed, grounding the dish with flavor.
• Mushrooms: Add earthiness and a meaty texture that complements the turkey perfectly.
• Sweet potatoes: Their natural sweetness contrasts nicely with savory elements and adds color.
• Baby spinach: Offers freshness and softens beautifully when wilted.
• Cooked turkey: The star of the show — shred or chop it to distribute flavor in every bite.
• Eggs: Bind everything together and create that classic frittata fluffiness.
• Cheese (Gruyere, mozzarella, or similar): Melts into gooey pockets, enriching the dish with creamy goodness.
• All-Purpose MSG Seasoning: Elevates umami without overpowering, though optional for sensitive palates.
• Thyme (dried or fresh): Adds an herbal note that brightens the overall flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One thing I love about this Leftover Turkey Frittata Recipe is how easy it is to customize. You can swap out veggies depending on what’s in your fridge or play around with different cheeses for a new twist each time.

• Variation: I once added roasted red peppers and goat cheese for a tangy, vibrant spin — it was divine and perfect for entertaining.
• Dietary change: For a dairy-free version, try nutritional yeast instead of cheese, and skip the MSG seasoning if preferred.
• Seasonal twist: In the fall, swapping sweet potatoes for butternut squash gives it a cozy vibe I adore.
• Make it spicy: A pinch of red pepper flakes or diced jalapeños wakes up the flavor beautifully if you like a little heat.

Step-by-Step: How I Make Leftover Turkey Frittata Recipe

Step 1: Sauté your veggies to build flavor

Heat your oven to 400°F and get your cast iron or oven-safe skillet on medium-high. I always use a splash of olive oil first — once it shimmers, add diced onions, mushrooms, and sweet potatoes. Cook for about 5-7 minutes until everything is soft and sweet potatoes are tender to the bite. This step is key to avoid undercooked starches in your frittata later. Stir occasionally and don’t rush it!

Step 2: Incorporate turkey and spinach

Once the sweet potatoes soften, toss in your fresh baby spinach and leftover turkey. Cook for another 2-3 minutes until the spinach wilts and turkey warms through. The spinach adds a nice color pop and freshness that balances the richness. Make sure not to cook it too long or it gets watery.

Step 3: Whisk your eggs and cheese

While the skillet is heating, crack open your eggs in a bowl and whisk them with the MSG seasoning and thyme. I fold in the shredded cheese last — it melts beautifully during baking and binds the mixture well. This combination creates a savory custard that’s irresistible.

Step 4: Combine and bake

Pour the egg and cheese mixture over the turkey-vegetable mix in your skillet. Stir gently to distribute all the yummy bits evenly. Cover with a lid or foil and pop the skillet into your preheated oven. Bake for 25 minutes or until the center is just set—no jiggly bits! If you like, sprinkle extra cheese or thyme on top for a little garnish before slicing.

How to Serve Leftover Turkey Frittata Recipe

Garnishes

I like to finish my frittata with a sprinkle of fresh thyme or chopped chives—they add a pop of color and fresh aroma. A dollop of sour cream or a drizzle of hot sauce also takes it to the next level. These simple touches make it feel homemade yet special.

Side Dishes

Pair this frittata with a crisp green salad or some roasted cherry tomatoes for balance. If you want to keep things cozy, crusty bread or warm tortillas are great to round out the meal. On weekends, I sometimes serve it alongside crispy breakfast potatoes or even avocado slices.

Creative Ways to Present

For a brunch party, I like slicing this frittata into small wedges on a rustic wooden board with bowls of assorted toppings—think olives, tzatziki, or fresh herbs—for guests to customize their plates. It’s an easy but elegant way to serve and makes leftovers feel like a celebration.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey frittata in an airtight container in the fridge for up to 3 days. It keeps surprisingly well and makes for a quick breakfast or lunch. Just be sure to cool it completely before covering to avoid sogginess.

Freezing

Freeze slices individually wrapped in parchment or foil, then all together in a freezer bag to prevent freezer burn. I’ve found it freezes beautifully for up to 2 months, then thaws overnight in the fridge with no texture loss.

Reheating

To reheat, I prefer the oven or toaster oven at 350°F for about 10-15 minutes, which revives the crisp edges and warms it evenly. Microwaving is quick but can make it soggy, so I reserve that for the shortest possible time with a paper towel to absorb moisture.

FAQs

Final Thoughts

This leftover turkey frittata recipe has been a lifesaver and a crowd favorite in my kitchen time and again. It’s comforting, flexible, and lets you get creative while cleaning out the fridge. If you love simple, delicious dishes that don’t require fancy ingredients or hours of effort, you’ll adore this too. So the next time you find yourself with leftover turkey, give this recipe a whirl — I promise you won’t regret it!

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