Quick-A-Twist Cranberry Turkey Frittata
A delicious frittata featuring turkey, cranberries, and spinach, perfect for any meal.
Ingredients
- 6.0 large eggs
- 1.0 cup cooked turkey, shredded or chopped
- 0.5 cup fresh cranberries, roughly chopped
- 0.5 cup sautéed spinach
- 0.25 cup crumbled feta cheese
- 0.25 cup milk or plant-based milk
- 1.0 small onion, finely diced
- 2.0 cloves garlic, minced
- 1.0 tsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 0.0 to taste fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large, oven-safe skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Add Turkey and Greens: Stir in the shredded turkey and sautéed spinach. Cook for an additional 2-3 minutes to combine the flavors, then remove the skillet from heat.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, dried thyme, and half of the chopped cranberries until well combined.
- Combine Ingredients: Pour the egg mixture into the skillet over the turkey and greens, ensuring it distributes evenly. Gently fold in the crumbled feta and the remaining chopped cranberries.
- Cook on the Stovetop: Return the skillet to the medium heat for 2-3 minutes, just until the edges begin to set.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is firm and the top is lightly golden.
- Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Slice into wedges and serve warm or at room temperature.
Notes
Great for using leftover turkey.