Searching for a post-holiday dish that will use up all your leftovers? Enter the Thanksgiving Breakfast frittata, packed with butternut squash, Brussels sprouts and sage. Perfect for the morning after Thanksgiving!
Happy Thanksgiving, friends!
I hope that you all are watching the Macy’s Thanksgiving Day Parade with a cup of tea or that you’re sipping a glass of red wine by the fire winding down from the day’s activities. But most of all, I hope you will take some time today by yourself, even if it’s for two minutes, to reflect on all you have to be thankful for. When we’re in hustle mode – clean the china, set the table, prep the veggies, bake the pies, etc. – it can be challenging to recall what we’re grateful for. But that’s what this holiday is about. It’s not about the food or the football (although I greatly enjoy one of the two); it’s about family and friends and being grateful for all that we have in this life. I hope you can carry that reminder with you throughout the day. AND I hope you will save some of your leftover veggies for today’s recipe!I detest food waste. Like makes me want to jump out of my skin, detest. So I try to be as savvy as possible with leftovers – repurposing them for another meal so that they don’t get tossed out with the trash. Thanksgiving is one of those holidays where there is great potential for food waste because we’re making huge batches of food to feed the masses. And we’ve all seen the go-to solution for this – the infamous day-after-Thanksgiving sandwich piled high with leftovers. Been there. Done that. But what if I told you I had a day-after-Thanksgiving BREAKFAST (which could double as lunch or dinner) that would use up your leftover veggies, herbs and cheeses?!Enter the Thanksgiving Breakfast Frittata! If you know me well, you know frittatas are my go-to for leftover veggies and herbs. You might remember me professing my love for them when I used my CSA veggies to make that swiss chard, potato and chive frittata. Well, today we’re using leftovers that you’re likely to have hanging around after your feast: butternut squash, Brussels sprouts, sage and cheeeeeese. The emphasis on cheese there was simply me concluding my excitement about frittatas.The great thing about this recipe is that you can customize it to whatever YOUR Thanksgiving leftovers are. Got mushrooms but no Brussels? Throw ’em in! Got pumpkin or sweet potato but no squash? Perfect! Thyme instead of sage? Go for it! You can mix and match based on your T-Day menu.Plus, frittatas are so easy to make once your veggies are prepped and cooked. So no need to make a fuss the day after hosting family and friends for a big feast. This frittata can be made in under 10 minutes, pop it in the oven and you’ve got breakfast in under 30.Serve it up with leftover greens or bread from the night before and coffee. Lots. of. coffee. 🙂
Happy Thanksgiving, my loves! xo
- 12 eggs
- 1/2 cup Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 3 tablespoons sage, chopped
- 2 cups roasted butternut squash
- 2 cups roasted Brussels sprouts
- 1 cup shredded asiago or Gruyere cheese
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together eggs and Greek yogurt. Season with salt and pepper.
- Heat olive oil in a 10-inch cast iron pan over medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic and sage and cook for another minute or until fragrant.
- Add butternut squash and Brussels sprouts and cook for 5 minutes or until heated through.
- Sprinkle cheese over the squash and Brussels. Pour egg mixture over top.
- Heat over stove top over medium heat for 5 minutes. Transfer pan to oven and bake for 25-30 minutes or until frittata is set. Let sit for 5 minutes before serving.
If you're starting with uncooked veggies, use the following measurements and instructions: 1 lb Brussels sprouts (about 3 cups trimmed and cut in half) 1 lb butternut squash (about 4 cups chopped) On a baking sheet, drizzle veggies with 2 tablespoons olive oil and season with salt and pepper. Roast veggies in oven at 400 degrees F for 35 minutes or until tender. Add to cast iron.
To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.