Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

30-Minute Thanksgiving Leftover Breakfast Frittata

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Description

Looking for a way to use up those Thanksgiving leftovers? Try this veggie-packed breakfast frittata is made with roasted Brussels sprouts, butternut squash and sage. This fluffy and flavorful frittata is easy to whip up in just 30 minutes!

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 small to medium yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons chopped sage
  • 1 cup roasted butternut squash (cut into 1/2-inch pieces)
  • 1 cup roasted Brussels sprouts (quartered)
  • 1 cup grated asiago or Gruyere cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together eggs, Greek yogurt, salt and pepper until combined.
  3. Heat oil in a 10-inch cast iron pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sage and cook until fragrant, about one minute.
  4. Add butternut squash and Brussels sprouts and cook until heated through, about two minutes.
  5. Sprinkle cheese over the veggies and pour egg mixture over top. Tilt the pan to make sure eggs are evenly distributed.
  6. Cook over stove top, stirring occasionally, just until the edges begin to set and pull away from the pan, about 2-5 minutes.
  7. Transfer pan to oven and bake until frittata is set, about 10-15 minutes. Let frittata sit for 5 minutes before serving.

Notes

  1. If you’re starting with raw veggies, preheat oven to 425 degrees F. Measure 2 cups Brussels sprouts and 2 cups butternut squash. Cut into 1/2-inch pieces or quarters. Toss veggies with 1 tablespoon olive oil and season with salt and pepper. Roast, stirring half way through, until tender, about 20-30 minutes.
  2. To check if the frittata is set, cut a small slit in the center. If raw eggs run into the cut, bake for a few minutes more. Or give the pan a shake – the center should still have a slight jiggle to it (the frittata will continue to cook once you remove it from the oven).
  3. Feel free to customize add-ins! Adding turkey bacon or leftover turkey would add more savory flavor. Use whatever roasted veggies you have from Thanksgiving night – just make sure it adds up to about 2 cups total. You can switch up the cheese too depending on what you have on hand.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Find it online: https://karalydon.com/recipes/thanksgiving-breakfast-frittata/