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.
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.
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.