This turkey frittata can be kept for 2 days in the fridge in a sealed container.

Leftover turkey frittata. Web this frittata is low carb, gluten free and sugar free. Grease a pie baking dish. Shredded, either store bought or shredded at home using a grater.

2 bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Web 30 min jump to recipe whether you eat turkey for thanksgiving, christmas or just because you love turkey, there is always extra turkey, even after having leftovers the next day.

Use them to whip up this delicious turkey frittata for a holiday weekend breakfast or brunch. Web 1 preheat oven to 375ºf. It’s simple to make and uses just one pan!

Web leftover turkey teams up with sweet potatoes, a variety of mixed vegetables, bacon, and optional mushrooms in this charming soup. Cook and stir 2 minutes or until hot. Web whisk eggs and cream together in a medium bowl.

Web spread the green beans, turkey, pearl onions, pasta, and stuffing around the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Add spinach and sauté for about 2 minutes.

Top with sweet potatoes, turkey and cheese. This is what you’ll need for this turkey frittata: Web a frittata is a great way to use up leftover fresh ingredients you have on hand.