A Clever Way To Eat Thanksgiving Leftovers!

Meet your new day-after hero: my Thanksgiving frittata layers protein-packed eggs, creamy potatoes, savory roasted vegetables, melty cheese and a kiss of cranberry into one cozy leftover bake.

It’s fast, flexible, and tastes like the best parts of the big meal—without a sink full of dishes.

It is the kind of meal that helps you use up what you already have and still feels special. Exactly what we all need the weekend after Thanksgiving. Paired with a simple tossed green salad, a frittata makes for a light, yet satisfying meal. Cleaning out the fridge has never been this delicious, friends!

Thanksgiving Frittata

8 large organic eggs

1/2 cup Greek yogurt (or 1/4 cup heavy cream)

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 small to medium yellow onion, diced (about 1/2 cup)

2 cloves garlic, minced

3 tablespoons chopped sage, thyme, or rosemary

2 cups leftovers (anything from turkey, mashed potatoes, stuffing, butternut squash, sweet potatoes, Brussels sprouts, green beans, etc.)

1 cup grated asiago, Gruyere, cheddar, or goat cheese

Garnish: cranberry sauce

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together eggs, Greek yogurt, salt and pepper until combined. Heat oil in a 10-inch cast iron pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sage and cook until fragrant, about one minute. Add left overs of your choice (no two leftover Thanksgiving frittatas will be alike!) and cook until heated through, about two minutes. 

Pour egg mixture over top and sprinkle cheese on top. Tilt the pan to make sure eggs are evenly distributed. Cook over stove top, just until the edges begin to set and pull away from the pan, about 2-5 minutes. Transfer pan to oven and bake until frittata is set, about 10-15 minutes. Let frittata sit for 5 minutes before serving. Top with a dollop of cranberry sauce and enjoy!