Nov 27, 2019 3 min read

A former co-worker of mine used to refer to Thanksgiving as “Food Christmas” because the bounty of eating possibilities was so great.

Like me, he enjoyed a good meal.

Sharing that meal with loved ones makes it that much more special. Gathering around the table as a group is a powerful experience as everyone laughs, tells stories of years gone by and reminisces about those who are no longer with us.

Then, we depart with full bellies and big smiles, having created another year of wonderful memories.

Leftovers are sometimes in tow, and it’s likely that the dinner’s host also has his or her fair share.

A frittata is a great way to use up the leftovers so Thanksgiving’s staples feel like a new meal.

Think of a frittata as a lazy person’s omelet, baked all at once, in one dish, with whatever add-ins you have on hand.

Roasted potatoes (sweet or regular), chopped Brussels sprouts or green beans, cut up leftover turkey or ham, even broken up stuffing can go into the frittata. The only requirement is that everything is already cooked and the only non-Thanksgiving leftovers required are eggs and cheese – because what’s an omelet without cheese?

In our household, the five of us would easily demolish the recipe below, which uses a dozen eggs. If you’re cooking for fewer, it cuts in half nicely, just use a smaller baking dish.

And if you are looking for portion control – perhaps you ate too much? – you can also make individual serving-sized frittatas using muffin tins. They make handy grab-and-go breakfasts that are packed with vegetables and protein.

But regardless of what you do with your Thanksgiving leftovers, remember to keep Thursday’s focus on why we all gather. It’s not to stress out about everything being perfect, nor to rehash disagreements. It is, at its core, a day dedicated to being thankful for those who are around us, and for the many gifts we have.

Leftovers Frittata

Ingredients

12 eggs

3 cups of cooked vegetables and meat, cut into bite-sized pieces

1 cup of shredded cheese

3 to 4 tablespoons of milk or cream

Preheat oven to 375 degrees. Whisk eggs together with the milk or cream and season them with salt and pepper. Gently stir leftover vegetables and meat, and cheese into the mixture. (Leftover raw spinach that didn’t make it into the salad is great in here. Just chop it roughly and use as part of your three cups.)

Pour the mixture into a greased 9-by-13-inch baking dish and bake for 20 to 25 minutes, until the eggs are cooked through. I poke a wooden skewer in the middle. When it comes out clean the frittata is done.

If you want individual egg cups to use as on-the-go breakfasts, you can use full-sized muffin tins. Fill each greased tin about one-third of the way and bake for about 15 minutes, or until the eggs are set.