What should you do when you wake up the morning after Thanksgiving to a fridge full of leftovers?
Make this Turkey and Brussels Sprout frittata, for starters.
We created the perfect post-Turkey Day frittata recipe with leftover white meat and roasted Brussels sprouts.
Add sweet potatoes and other veggie leftovers in place of Brussels sprouts if you prefer.
This recipe can be made any time of year with rotisserie chicken and any of your favorite vegetables. It tastes great warm or cold.
This savory, high-protein meal makes for a filling lunch or dinner.
Turkey and Brussels Sprouts Frittata
This frittata recipe can be made any time of year with rotisserie chicken and any of your favorite vegetables.
- 6 large eggs, lightly beaten
- ¼ tsp sea salt (or Himalayan salt)
- 1 tsp olive oil
- 2 medium shallots, finely chopped
- 3 cups Brussels sprouts, finely chopped
- 2¼ cups roasted turkey breast, chopped (approx. 12 oz.)
- 2 Tbsp fresh flat leaf (Italian) parsley, chopped
Preheat oven to broil.
Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.
Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat.
Add shallots and Brussels sprouts; cook, stirring frequently, for 4 to 5 minutes, or until shallots are translucent.
Pour egg mixture and turkey into skillet; cook, stirring frequently with rubber spatula, for 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
Cut into 6 servings.
Sprinkle with parsley; serve immediately.
- Frittata can be made the evening before and stored in the refrigerator for up to 4 days in an airtight container.
- Heat one serving at a time on the stove-top or in a microwave.
- You can substitute chopped, cooked Brussels sprouts for fresh ones.
2B Mindset Plate It!
A great protein as part of breakfast.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Photos by Kirsten Morningstar