Ladies and Gents, I am dealing with a food hangover.
You know how I told you I lost 30 pounds since giving birth to Aleksandra 6 months ago? I think it all came back last night. I ate like a cow. At one point I took a two-hour break from eating, then I went back at it again; a full plate for the second time.
I am too scared to get on that scale today. That’s why I’m not going anywhere near it until after January. The Holidays are upon us and I don’t have any available days left for diets in my calendar.
Tonight we are going to have this lighter-on-the-belly Leftover-Turkey Frittata for dinner. It’s packed with leftover turkey and I added fresh spinach to it… it’s the only healthy thing in my fridge. This frittata goes really good with a nice dollop of sour cream or some plain thick yogurt. Also, please don’t add too much salt to this. Your turkey was salted enough, I am sure, thus adding more salt to the eggs might result in a very salty experience.
I’m also thinking about pouring some of that delicious cranberry maple syrup over vanilla ice cream for dessert… Yeah, I think I’ll do that for sure. I’ll try to limit myself to a scoop.
ENJOY!
Ingredients
- 6 eggs
- 1/2 cup shredded mozzarella cheese
- salt and pepper to taste
- 1 tablespoon butter
- 3 cups fresh spinach
- 1 cup diced leftover cooked turkey breast
- 1 clove garlic, minced
- sour cream or thick yogurt, optional
Instructions
- Preheat oven to broil setting.
- In a medium-size bowl, whisk together eggs, shredded mozzarella, salt, and pepper; set aside.
- Heat a 12-inch non-stick, oven safe pan over medium high heat.
- Add butter to pan and melt.
- Add spinach and cook for 1 minute; add in the turkey and garlic.
- Cook for 3 minutes, or until heated through.
- Pour in the egg mixture and cook for 5 minutes.
- Place pan into oven and broil for 4 minutes, until browned and fluffy.
- Remove and let cool for 5 minutes.
- Serve.
I couldn’t agree more The Mom Chef. This would be a great way to eat up the rest of you thanks giving day left overs. I would have to run on the treadmill for 2 hours to burn this beautiful dish off.
I love, love, love a good fritatta & this one with turkey, spinach & mozzarella sound delicious! Too bad I don’t have any leftover turkey to make it
Haha Food hangover! I missed Thanksgiving feast this year and now I’m jealous you had great feast! I love your frittata using leftover turkey.
This sounds like a wonderful way to get over a food hangover
I love the addition of spinach..
We definitely were on the same wavelength–making a frittata with leftovers. I snuck in some greens, too, (shaved brussels sprouts) to balance things out.
Love your version, Kate. Looks wonderful!
This looks beautiful Katerina! Very clever idea!
Ok Looks like you had great Thanksgiving…it’s a holiday you should eat and make a feast! Your frittata looks amazing Kate! I am loving your pics!
Great idea….I’m a huge fan of using both 1) tasty leftovers and 2) a cast iron skillet. Thanks for sharing
Yeeeeees! The leftover recipes are always my favorite bit of Thanksgiving. Loving this…too bad I can’t roll myself to the fridge to make some…i’m still food hungover myself!
happy belated thanksgiving kate!
this ftrittata would be great for breakfast along with a freshley baked slice of herbed toast!
and don’t worry about your weight… it’s the holiday time, a time for indulgences… you can lose it again
Food hangover is right! All I want to eat now is salads, turkey soup and this frittata. It looks wonderful.
A nice idea for a lighter dinner…. some gravy on that frittata would be yummy too! And a lighter dinner most definitely needs to be counteracted with ice cream + syrup
Food hangover! LOL. I totally have one of those too and I’m not planning on going light tonight either.
This looks delicious. Great use of leftovers!
Yay to food coma! Even my puppy had turkey coma last night LOL! Love your frittata! I want to make one too. Such a perfect way to use leftovers:-) Hugs, Terra
I love fittatas, a great use for leftovers!
Happy day after Thanksgiving! I was actually pretty good and limited my lunch to a single, normal plate. I did have pumpkin pie for breakfast though.
Your frittata looks fantastic and is a great idea for the leftovers (which we have in copious amounts!).