By Claire Thomas

Why end Thanksgiving leftovers at just a sandwich?


5 eggs¼ cup milk2 Tbsp gravy1 garlic clove, minced¾ cup roasted vegetables, chopped½ cup roasted turkey, shredded1 handful arugula (or spinach)2 Tbsp olive oil salt and pepper


  1. Preheat oven to 400.
  2. In a bowl, whisk together the eggs, milk, and gravy with a big pinch of salt and pepper.
  3. Meanwhile, in a 9 inch pan (a skillet is great for heat distribution) over medium heat, warm the olive oil, and add the garlic. Saute until just golden, about 10 to 15 seconds.
  4. Add the egg mixture, the turkey, roasted vegetables, and cook for a minute or two until the frittata is just set. Pop in the oven for 7-9 minutes.
  5. Carefully remove the frittata and place it on a plate. Gently toss the arugula in some olive oil and place on top of the frittata. Slice it up while still warm or at room temperature.

Tags: Breakfast, Brunch, Lunch, Kid-Friendly, Turkey, Egg, Vegetable, Thanksgiving

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