Leftover Thanksgiving Turkey Frittata

The next meal for us after Thanksgiving dinner (besides the late-night snacking), is breakfast the next morning, and we just go ahead and jump in feet first with utilizing those leftovers. I love frittatas, and this turkey frittata is amazing! It has a little southwest flair to its flavors, so you don’t really feel like you are eating leftovers. I have used leeks, onions, or shallots—whatever you have in your pantry, and my favorite cheese is pepper jack to spice things up a bit. This recipe also works well for a dinner meal. It’s a good one to use on a busy weekday night when you are crunched on time because it all comes together in 30 minutes or less.


  • Preheat the broiler
  • Separate the leek slices and soak them in a small bowl of water for a couple minutes. This will allow the dirt to sink to the bottom.
  • Remove leeks with a slotted spoon and allow to drain off excess water.
  • Melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté until the leeks start to brown, 8-10 minutes.
  • Whisk the eggs in a bowl and add the turkey, salsa, and cheese. Stir to combine and season with salt and pepper.
  • Pour egg mixture into skillet with the cooked leeks. Allow the eggs to cook undisturbed, until they set, about 10-12 minutes.
  • Brown the frittata 4-6 inches under the broiler.
  • When done, slide the frittata onto a plate, slice into wedges, and serve.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth