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This turkey and sweet potato frittata is a tasty and healthy way to transform your Thanksgiving leftovers into a delicious family meal. Ready to serve in less than 30 minutes.
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Frittatas are one of my go-to weeknight dinners or brunch recipes as they are so quick and easy to cook and they are a great way of using up ingredients in your fridge!
This turkey and sweet potato frittata is perfect if you have leftover turkey breast from your Thanksgiving dinner and it takes minutes to prep. Loaded with fresh and wholesome ingredients it’s an effortless meal the whole family will love!
If you love frittata, be sure to check out my Sweet Potato Sausage Frittata and Potato, Ham and Tomato Frittata.
Why you will love this turkey sweet potato frittata!
- Quick: This frittata requires very little prep and is ready to serve in less than 30 minutes.
- Make ahead: Delicious straight out of the oven, this frittata is also great for meal prep.
- Easy to customize: You can make this frittata with chicken rather than turkey and feel free to add in whatever veggies you have in your fridge.
Ingredients
- Turkey: Use cooked turkey breast for this recipe.
- Oil: I used extra virgin olive oil, you can use regualr olive or oil canola or vegetable.
- Vegetables: Onion, bell pepper, sweet potatoes.
- Eggs: Use fresh eggs, and if you can organic / free run.
- Seasonings: Salt, pepper and oregano.
How to make turkey sweet potato frittata
- Preheat the oven to 350 F.
- Heat 1 Tbsp olive oil in a cast-iron skillet over medium heat, and cook onion and bell peppers until soft. Add chopped sweet potatoes; season with salt, black pepper, oregano. Cover and cook, stirring occasionally, until tender, about 8 minutes.
- Add cooked & chopped turkey meat, eggs, and stir everything. Cook until the bottom is set, about 2 minutes.
- Bake in a preheated oven for about 5 – 7 minutes, just until set. Garnish with chopped parsley and sliced avocado, if desired.
What do you serve it with?
This turkey sweet potato frittata is great to serve for dinner with all kinds of veggie and potato sides and it’s great to serve with a fresh and healthy salad. Try it with:
Can you make it ahead of time?
This frittata can be served as a dinner and it’s also great for breakfast, brunch or lunch. The frittata can be stored covered in the fridge for up to 3 days.
You can eat the cooked frittata cold or heat it in the oven, covered at 350F for 10 – 15 minutes until warmed through.
What’s the best pan to make a frittata?
Frittatas are cooked on the stovetop before being baked in the oven, so you want to use an oven proof skillet. I like to use a cast iron pan as they conduct the heat evenly so you don’t get hotspots and the frittata cooks evenly.
Recipe Notes and Tips
- Chop the vegetables small and in equal sizes so that they cook through evenly.
- Preheat the oven before you start cooking, so that it is fully preheated when you are ready to put the frittata in.
- Check your eggs are fresh by placing them in a bowl of water. If they sink to the bottom they are fresh and good to use. Discard any that float to the top.
More Egg Recipes
- Kale and Sausage Omelet
- Classic Deviled Eggs Recipe
- How to Make Scrambled Eggs
- Easy Breakfast Egg Muffins
Turkey and Sweet potato Frittata
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 2 cups cooked turkey breasts
- 1 Tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped, (I used 1/2 red & 1/2 green bell pepper)
- 2 medium sweet potatoes, chopped in 1″ cubes
- 8 eggs, beaten
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- ½ avocado, sliced, (optional)
- fresh chopped parsley, (optional)
INSTRUCTIONS
- Preheat the oven to 350 F
- Heat 1 Tbsp olive oil in a cast-iron skillet over medium heat, and cook onion and bell peppers until soft. Add chopped sweet potatoes; season with salt, black pepper, oregano. Cover and cook, stirring occasionally, until tender, about 8 minutes.
- Add cooked & chopped turkey meat, eggs, and stir everything. Cook until bottom is set, about 2 minutes.
- Bake in a preheated oven for about 5 – 7 minutes, just until set. Garnish with chopped parsley and sliced avocado, if desired.
TIPS & NOTES
- Chop the vegetables small and in equal sizes so that they cook through evenly.
- Preheat the oven before you start cooking, so that it is fully preheated when you are ready to put the frittata in.
- Check your eggs are fresh by placing them in a bowl of water. If they sink to the bottom they are fresh and good to use. Discard any that float to the top.
NUTRITION
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