Leftover turkey, sweet potato, spinach and Gruyere cheese frittata — trust me, save a little Thanksgiving turkey because this breakfast frittata is that good. It’s a flavorful, simple way to turn leftovers into a satisfying breakfast, brunch or light dinner.
Leftover Turkey and Sweet Potato Frittata
Frittatas are endlessly adaptable: swap vegetables, cheeses or proteins to suit what’s in your fridge. This version combines sweet potato, turkey breast, baby spinach and Gruyere for a balanced mix of sweet, savory and creamy textures. If you don’t have Gruyere, a mild Swiss or sharp cheddar will work. You can also substitute leftover chicken for the turkey, or use kale in place of spinach. The dish is naturally gluten-free and makes a great meal any time of day — serve with a green salad for lunch or brunch, or a bowl of fresh fruit for breakfast.
This recipe was resurrected from the archives for those wondering what to do with leftover holiday turkey. It’s easy to prepare, feeds a small crowd, and reheats well for weekday breakfasts. Read through the tips and substitutions below to adapt the recipe to your pantry and preferences.
More leftover turkey recipe ideas
- Leftover turkey pot pie empanadas
- Turkey Santa Fe lettuce wraps
- Leftover turkey harvest Cobb salad
- Baked turkey croquettes
- Leftover turkey pot pie soup
Recipe: Leftover Turkey and Sweet Potato Frittata
Yield: 6 servings (one wedge per serving)
Prep time: 10 mins • Cook time: 45 mins • Total time: 55 mins
Ingredients
- 5 large eggs
- 3 large egg whites
- 1 tsp kosher salt, divided
- Freshly cracked black pepper, to taste
- 1 oz grated Gruyere cheese (omit for Whole30)
- 2 tsp olive oil
- 1 small onion, chopped
- 12 oz peeled sweet potatoes, diced into 1/2-inch pieces
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 6 oz leftover turkey breast, chopped
- 1 loose cup baby spinach, roughly chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, crack the eggs and add the egg whites. Stir in 1/4 teaspoon of salt and a pinch of freshly cracked pepper, then beat until blended. Stir in the grated Gruyere cheese.
- Heat a 10-inch ovenproof nonstick skillet over medium heat. Add the olive oil, then the chopped onion. Cook, stirring occasionally, until the onion is golden and soft, about 5–6 minutes.
- Add the diced sweet potatoes and thyme to the skillet. Season with the remaining 3/4 teaspoon salt, garlic powder, paprika and a pinch of black pepper. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are crisp-tender, about 12 minutes.
- Stir the chopped turkey into the skillet, then add the spinach and cook until wilted, about 2–3 minutes.
- Pour the egg and cheese mixture evenly over the vegetables, turkey and spinach. Reduce heat to low and cook until the frittata edges begin to set, about 6–8 minutes.
- Transfer the skillet to the preheated oven and bake until the frittata is completely set and cooked through, 8–10 minutes. Remove from the oven, let rest briefly, then cut into 6 wedges and serve warm.
Tips and variations
- To speed the sweet potato step, par-cook the diced sweet potatoes in the microwave for 2–3 minutes before sautéing.
- Swap Gruyere for Swiss, cheddar or fontina. Omit cheese for dairy-free or Whole30 versions.
- If you like a more golden top, broil the frittata for 1–2 minutes at the end—watch closely to prevent burning.
- Use a cast-iron or oven-safe nonstick skillet for best results. If your skillet is smaller, the frittata will be thicker and may require a few extra minutes in the oven.
- Leftovers keep in the refrigerator for up to 3 days and reheat well in a low oven or microwave.
Nutrition (per serving)
- Calories: 170 kcal
- Protein: 16.5 g
- Carbohydrates: 7 g
- Fat: 8 g
- Saturated fat: 3 g
- Cholesterol: 178.5 mg
- Sodium: 463 mg
- Fiber: 1 g
If you tried this frittata, consider sharing how you adapted it and what worked best—notes on swaps and timings can help others recreate a great result. Enjoy, and happy cooking!
