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Leftover Turkey and Sweet Potato Frittata

Nov 8, 2016

Leftover Thanksgiving Turkey and Sweet Potato Frittata
Servings: 6 • Size: 1 wedge • Points+: 4 pts • Smart Points: 5
Calories: 170 • Fat: 8 g • Carb: 7 g • Fiber: 1 g • Protein: 16.5 g • Sugar: 0 g
Sodium: 463 mg • Cholesterol: 178.5 mg


  • 5 large eggs
  • 3 large egg whites
  • 1 tsp kosher salt
  • freshly cracked black pepper
  • 1 oz grated Gruyere cheese
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 12 ounces peeled Sweet Potatoes, diced into 1/2-inch pieces
  • 1 tsp fresh or 1/2 tsp dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 6 oz leftover turkey breast, chopped
  • 1 loose cup baby spinach, roughly chopped


Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes. Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes. Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.

Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.



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