Breakfast · Recipes

Leftover Turkey Frittata For One


I hope your Thanksgiving was filled with a lot of love and warm memories.  I am thankful for my friends and family who make every single day so joyous.  I don’t know what I would do without you all.

Speaking of family, I leave to go home in less than a week!  I am so excited to spend time with my loved ones again.  It’s like an early Christmas present to me.  I wish I could stay longer, but I am out of vacation time at work.  Next year I will do better.  Adding that to the list of resolutions…

My best friend is also pregnant and due in March.  I want to plan a trip out to see her and her brand new baby too.  How exciting is that?  This person I grew up with, laughed over many glasses of wine, cooked many a meals with, is bringing a new life into the world.  Wild!  I love it.

Anywho, here’s a recipe to help you ease into your day.  Lots of great protein, few carbs, and as a previous commenter mentioned, add some tomatoes or salsa for a great detox breakfast!

Happy Black Friday!

Leftover Turkey Frittata

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 1 serving

Serving Size: 1 frittata


  • 2 eggs (I used 1 whole egg and 1 egg white)
  • 1 Tablespoon milk
  • Leftover turkey, cut into bite-sized pieces
  • Green beans, cut into bite-sized pieces
  • stuffing (optional)
  • shredded cheese (optional)
  • salt and pepper, to taste


  1. Scramble the eggs with the milk in a small bowl. Add salt and pepper to taste. Heat a small, lightly greased pan to medium heat and add the eggs.
  2. Add the turkey, veggies and stuffing and cook until the eggs puff up a bit and begin to cook on the underside (the outer edge of your eggs will be white). Sprinkle with cheese if you are using, then as carefully as possible, flip the frittata in half to create a half circle. Cover with a lid to finish cooking and ensure the inside of your eggs are cooked completely.

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