By Michael Araj
Leftovers. Some people love them, others cannot stand them. One thing both groups have in common, however, is figuring out what to do with them. Sometimes, when you’re on day three of some leftover turkey, you just crave a little spark to what was already a good dish.
Enter stage left: the frittata. That magical souffle like breakfast, brunch, or dinner dish that breathes new life into familiar flavors. We had some leftover turkey breast from a dinner (used in the recipe below) but most any leftovers work. Have some leftover risotto or pasta? Not uncommon to see those in Italian breakfasts in similar fashion. Pot roast? Might have to adjust which cheese you use, but still doable.
The reality is the frittata, in many ways, is a blank canvas. The egg and cheese additions transform the leftovers into something new. The way the eggs rise in the oven make the frittata almost light and fluffy. This frittata recipe is not traditional as it is completely baked (usually, one will start out on the stove and finish the dish in the oven) for a more convenient touch, making it great for weeknight dinners. After all, when is brinner ever wrong?
- 6 eggs
- 3 tbsp milk or half and half
- ¼ cup shredded cheese (the type of cheese will depend on what leftovers you are using; we used parmesan and Havarti here)
- ½ cup diced leftover turkey breast
- Preheat your oven to 375 degrees Fahrenheit. Grease a tart pan or ramekin (if you have small ramekins, you can make individual frittatas) with butter or nonstick spray.
- In a large bowl, whisk the eggs thoroughly. Whisk in the half and half, salt and pepper.
- Fold in the remaining ingredients.
- Put the mixture into the tart pan and put into the oven on a baking sheet. Bake for 30-35 minutes until a toothpick or knife comes out clean from the center (as though you were baking a cake).
- Let cool for about 10-15 minutes. Either serve in the tart pan or run your knife along the outside edge of the frittata and flip onto a plate, garnish and serve.