My husband and I arrived off the red-eye to stay at my parents’ for a long weekend. It was time for breakfast when we arrived home. Moving to a paleo diet can be very foreign to a non-paleo’er so when I pulled out the left overs from my parent’s dinner the night before around 9 am my mom was surprised, but happy she had something that we could eat. She had made Autumn Vegetables and Butter Roasted Turkey Breasts. I repurposed them for breakfast. It was a hit even for my non-paleo dad and brother!
Leftover Frittata
Prep time
Cook time
Total time
Feel free to substitute any leftover veggie or protein you have!
Author: Alicia Shaw
Serves: 4
Ingredients
- 3 slices raw bacon, chopped
- 2 cups leftover vegetables, chopped
- 1 cup leftover turkey, diced
- 5 whole eggs and 5 egg whites
- 2 tablespoons water
- 3 cups arugula
- 1 tablespoon olive oil
- 1 tablespoons balsamic vinegar
- salt and pepper
Instructions
- Whisk eggs, egg whites and water in a bowl. Season to your liking with salt and pepper.
- Turn oven on to broil and arrange a rack close to the top of the oven.
- Heat a skillet over medium heat. Brown the bacon in the pan. Remove bacon and set aside (but leave melted bacon fat in pan).
- Add leftover veggies and turkey to pan. Saute for about 2 minutes to heat and brown slightly.
- Add bacon back into the pan and stir to combine. Evenly distribute the mixture around the pan.
- Pour eggs over veggies and do not stir.
- Let the pan sit over the heat until the edges begin to harden and turn solid, about 4 minutes. Move the pan into the oven and let the top of the fritatta brown, about 1-2 minutes.
- Remove frittata from oven and let it rest while you combine the arugula, olive oil and balsamic in a bowl. Stir to combine and season to taste with salt and pepper.
- Slice frittata and serve topped with arugula mixture.
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