Thanksgiving Leftovers Frittata

 Frittata is a wonderfully forgiving food. There are a lot of things you can throw together and encase with lightly scrambled eggs and some shredded cheese and it's guaranteed to be tasty. I've made frittata with 1) bacon, Brussels sprouts and caramelized onion, 2) sausage, mixed vegetables and gruyere, and 3) sausage and green beans, and each time it was a knockout dish. This is what you call a recipe for success.

So why not give it a try with Thanksgiving leftovers? My version incorporates turkey, stuffing, and Brussels sprouts tossed together with some smoked gouda, but surely sweet potatoes, greens, and other vegetables would be delicious prepared this way. Just add eggs and a some cheese. Friday never tasted so good.

Thanksgiving Leftovers Frittata

2 tbsp. extra-virgin olive oil
1 cup diced cooked turkey
1 cup sausage-cornbread stuffing
1 cup cooked Brussels sprouts
Salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
1 cup shredded smoked gouda cheese
Cranberry sauce (garnish)

1. Preheat oven broiler with rack 4 inches below the broiler.

2. Heat 2 tbsp. olive oil in a 12-inch nonstick oven-safe frying pan over medium heat. Add the turkey, stuffing and Brussels sprouts and cook, stirring occasionally, until reheated, about 2 minutes. Spread the ingredients evenly in the pan.

3. Whisk together the eggs and half the cheese in a large bowl. Pour the eggs and cheese over the turkey mixture. Continue to cook on the stove to set the bottom of the eggs, about 3 minutes.

4. Transfer pan to the oven and broil until the top is firm, about 3 minutes. Spread the remaining 1/2 cup of cheese on top and broil an additional minute to melt and brown the cheese (watch to make sure it doesn't burn). Remove from oven and cut into wedges for serving. Serve with cranberry sauce.

Thanksgiving Central