Leftovers galore from Christmas dinner? Give them a second turn in the spotlight with this easy frittata, perfect for Boxing Day brunch, or make-ahead meals during the week when the last thing you want to think about is cooking.
I was gifted a carton of gorgeous farm-fresh eggs from my friends who run The Northridge Inn in Muskoka, courtesy of the new flock of chickens who also call the inn home, and I’ve been saving them all week to make this dish. Such a treat!
This year my family made Cornish hens, roasted potatoes and brussels sprouts with bacon for Christmas – the sprouts were gobbled up in a flash because of the bacon, but there was a healthy amount of leftover bird and spuds that could easily be turned into a luscious leftover lunch. Totally versatile, you can add just about anything to the base of seasoned baked eggs, making it the perfect conduit to transform remnants from meals gone by or when you’re at the point where the fridge needs to be cleared out.
Whatever you have on hand as leftovers – pork, chicken, turkey, rabbit, potatoes – throw it in. Serve hot from the oven or room temp, on its own or with a side salad and you’re all set.
TIP: Using mostly whole eggs gives rich substance, but you could add 2 – 3 extra egg whites to lighten it up further. And be sure to use a frying pan with a metal handle so it can go into the oven.
Serves 4 for breakfast or lunch, 2 for dinner
- 2 tbsp olive oil
- 2 tbsp chopped onion
- 8 large eggs
- 2 egg whites
- 2 tbsp chopped Italian parsley
- 1 cup roasted potatoes, diced
- 1 cup cooked turkey, diced
- 5 tbsp goat cheese
- ½ tsp salt
- 1 tsp pepper
- Preheat oven to 375°F
- In a large mixing bowl, lightly whisk together eggs, egg whites, parsley, salt and pepper
- Add diced turkey and potatoes and stir gently until well combined, set aside
- Heat 1 tbsp olive oil in a medium non-stick frying pan over medium heat, add chopped onion and sauté until lightly golden and translucent
- Transfer onions to a small bowl and set aside to let cool
- Add remaining 1 tbsp olive oil to the frying pan with the onions to heat up for 1 minute
- Pour in the egg mixture and let cook for 4 – 5 minutes. With a heatproof rubber spatula or wooden spoon, gently pull in the eggs from the outside edge a few times then leave it alone until the edges are set but the middle of the frittata is still runny.
- At this point, break up the goat cheese into 5 – 6 small pieces to dot on top of the frittata
- Transfer the frying pan to the oven and bake for 10 – 12 minutes until the frittata is fully cooked. The top should be dry and lightly golden.
- Serve hot from the oven, or let it cool to room temperature, on its own or with a side salad
Gorgeous farm-fresh eggs courtesy of The Northridge Inn
Cooked turkey or chicken and potatoes make a hearty base for this frittata, topped with creamy goat cheese.
Combine all ingredients gently, careful not to incorporate too much air in the eggs or it will collapse after baking
Cook the frittata over medium heat until the edges are set, about 5 minutes. Top with morsels of goat cheese and bake for 10 – 12 minutes at 375°F
Voila. Serve hot from the oven, or let stand at room temperature.