Description
Leftover frittatas are not just limited to holiday dinners! Any meal leftovers can be made into a frittata. Spaghetti? Sure. Rice and beans? Why not? Chocolate chip pancakes? Maybe not. But possibly worth a try.
Ingredients
- ¾ cups Mashed Potatoes, Chilled
- 6 whole Egg Whites
- 2 whole Eggs
- ½ cups Milk
- ½ teaspoons Salt
- ½ teaspoons Paprika
- ¼ teaspoons Fresh Ground Black Pepper
- 4 ounces, weight Turkey, Chopped
- ½ cups Green Bean Casserole, Or Other Cooked Vegetable
- ½ cups Cooked Yams, Chopped
- 2 Tablespoons Butter
- ½ cups Leftover Stuffing
Preparation
Preheat oven to 350 degrees F.
Roll 2-3 Tablespoons of mashed potatoes into balls, then place onto a plate and flatten each ball into a disc. Repeat with remaining potatoes. Set aside.
Whisk together eggs, egg whites, milk, salt, paprika and pepper. Gently fold in turkey, green beans, and yams.
In an oven-safe 10″ skillet over medium heat, melt butter. Place potato discs into pan, creating a “bottom” for your frittata (discs do not need to touch).
Spread some of the melted butter from the bottom of the pan around the inside edge of the pan and the potatoes and then pour egg mixture into pan, evenly distributing ingredients. Place 1 Tablespoon sized dollops of stuffing throughout egg mixture, lightly pushing them down into liquid. Continue to heat over medium heat until bubbly, about 5 minutes.
Transfer skillet to the preheated oven and continue to cook for 20 minutes, or until eggs are done completely and edges of frittata are slightly pulling away from pan. Remove from oven and allow to cool for about 2 minutes.
Frittata should gently slide onto a serving plate. If not, place a plate upside down over the skillet. Gently flip it over (skillet will be hot so be careful). Then flip over the serving plate – the frittata should be ready to go. Cut into slices and enjoy!
